MANGO SALSA FISH TACOS

Mango Salsa Fish Tacos image

Have been looking for different ideas for the menus here at the "home." I hope that we can do something with this recipe and at the same time I'll share it for now. CuisineAtHome, Issue 37

Provided by Manami

Time 50m

Yield 8 corn tortillas, 4 serving(s)

Number Of Ingredients 23

Ingredients

1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 tablespoon jalapeno, seeded, minced
1 teaspoon sugar
1/4 teaspoon cumin
1 lime, juice of
1 firm yet ripe avocado, pitted, peeled, thinly sliced
2 tablespoons coarsely chopped fresh cilantro
1/4 cup plain low-fat yogurt
1/4 cup reduced-calorie mayonnaise
2 teaspoons sugar
1 -2 chipotle chile in adobo, minced
1/2 lime, juice of
4 (4 ounce) fresh tilapia fillets, halved, marinated in lime juice
3 tablespoons all-purpose flour
3 tablespoons yellow cornmeal
1 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon cayenne
56 inches corn tortillas
3 cups napa cabbage, shredded

Steps:

Preheat oven to 500°F with racks on the top and bottom levels.
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
Before serving, stir in avocado and cilantro.
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.
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
Place a baking sheet on each oven rack and preheat 5 minutes.
Blend flour, cornmeal, and seasonings in a shallow dish.
Coat marinated fish on both sides with flour mixture.
Remove a hot pan from oven and spray with nonstick spray.
Place fillets on hot pan and roast on top rack 5 minutes.
Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes.)
Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
Toast tortillas just until they're lightly crisp around the edges, 2-3 minutes.
Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
Dredge both sides of marinated tilapia in flour-cornmeal mixture.

Nutrition Facts : Calories 484.3, Fat 16.8, SaturatedFat 3, Cholesterol 62.9, Sodium 671.9, Carbohydrate 58.2, Fiber 9.9, Sugar 15.2, Protein 30.4

*** Explore more Mango Salsa Fish Tacos Recipes »

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Rayshawnda Henderson

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I would have liked the fish to be a bit more crispy, but overall these tacos were very good.

Qasim Majeedano

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These tacos were delicious! I especially loved the mango salsa.

Andrew Lobban

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I'm always looking for new fish recipes, and this one did not disappoint. The mango salsa was a great addition.

Meleqi Kejsi

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I followed the recipe exactly and the tacos turned out perfect. I would definitely recommend this recipe to anyone.

Demyiah Simpson

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The mango salsa was a bit too sweet for my taste, but the fish was cooked perfectly.

Azenze Isaac

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These tacos were easy to make and turned out great. I will definitely be adding this recipe to my regular rotation.

Britain lo Elly

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I'm not a big fish fan, but I really enjoyed these tacos. The mango salsa was so good that it made the fish taste amazing.

Blaze Mcwolf

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I made these tacos for a party and they were a huge success! Everyone loved them.

Shroobs TheOne

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The flavors in this dish were amazing! The mango salsa was sweet and tangy, and the fish was cooked perfectly. I would highly recommend this recipe.

Dewood Ali

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These fish tacos were a hit with my family! The mango salsa was the perfect complement to the crispy fish, and the cabbage slaw added a nice crunch. I will definitely be making these again.

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