MANGO SALSA FISH TACOS

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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

Categories     Lunch/Snacks

Time 50m

Yield 8 corn tortillas, 4 serving(s)

Number Of Ingredients 23

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

Raouf Khan
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I'm not sure about the mango salsa. I'm not a big fan of fruit in my tacos.


Tania Rippingham
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These tacos look delicious. I'm going to have to give them a try.


Salma Tarek
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I can't wait to try this recipe!


Amuzu Edoh
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These tacos are amazing! I love the combination of flavors.


Ghostly44nerdy YTV
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I followed the recipe exactly and the tacos turned out great. I will definitely be making them again.


Isaac Asomah
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These tacos were a little too spicy for me, but my husband loved them. He said they were the best fish tacos he's ever had.


Alice Isabella
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I'm not a big fan of fish tacos, but these were actually really good. The mango salsa was amazing and the fish was cooked perfectly.


Mesa Vierzba
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These tacos are so easy to make and they're always a crowd-pleaser. I love that I can use any type of fish I have on hand.


Ladybug Tee
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The mango salsa is what really makes these tacos special. It's so fresh and flavorful. I could eat it on just about anything.


Kawaii Dreams
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I've made these tacos a few times now and they're always a winner. The flavors are amazing and the fish is always cooked perfectly. I love that I can make them in under 30 minutes too.


Kayleigh Brookes
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These fish tacos were a huge hit with my family! The mango salsa was the perfect balance of sweet and spicy, and the fish was cooked to perfection. We'll definitely be making these again soon.