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Fish Tacos With Mango Salsa

  • 4servings
  • 50minutes
  • 484calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ripe yet firm mango , peeled, diced

  2. 118 1/59 ml grape tomatoes , halved

  3. 118 1/59 ml cucumber , diced

  4. 59.14 ml red onion , minced

  5. 14.79 ml jalapeno, seeded, minced

  6. 4.92 ml sugar

  7. 1 1/53 ml cumin

  8. 1 firm yet ripe avocado , pitted, peeled, thinly sliced

  9. 29 1/28 ml coarsely chopped fresh cilantro

  10. 59.14 ml plain low-fat yogurt

  11. 59.14 ml reduced-calorie mayonnaise

  12. 9.85 ml sugar

  13. 1-2 chipotle chile in adobo , minced

  14. 1 lime, juice of

  15. 4 (453 1/29 g) fresh tilapia fillets, halved, marinated in lime juice

  16. 44 1/37 ml all-purpose flour

  17. 44 1/37 ml yellow cornmeal

  18. 4.92 ml chili powder

  19. 4.92 ml kosher salt

  20. 1 1/53 ml cayenne

  21. 56 inch corn tortillas

  22. 709.77 ml napa cabbage , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500°F with racks on the top and bottom levels.

  2. Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.

  3. Before serving, stir in avocado and cilantro.

  4. Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.

  5. Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.

  6. Place a baking sheet on each oven rack and preheat 5 minutes.

  7. Blend flour, cornmeal, and seasonings in a shallow dish.

  8. Coat marinated fish on both sides with flour mixture.

  9. Remove a hot pan from oven and spray with nonstick spray.

  10. Place fillets on hot pan and roast on top rack 5 minutes.

  11. Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3–4 minutes.)

  12. Oven-toast tortillas on the second heated baking sheet after turning the fillets over.

  13. Toast tortillas just until they’re lightly crisp around the edges, 2–3 minutes.

  14. Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.

  15. Dredge both sides of marinated tilapia in flour-cornmeal mixture.

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