Fish Tacos With Mango Salsa - cooking recipe

Ingredients

MANGO-AVOCADO SALSA
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
CREAMY CHIPOTLE SAUCE
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
FISH TACOS
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

Preparation

Preheat oven to 500\u00b0F 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.