step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment and set aside.
step 2
Start by preparing the mango salsa. In a medium bowl, combine Mango (1), Red Onion (1/2 cup), Fresh Cilantro (2 Tbsp), Lime (1). Let sit at room temperature for 30 minutes.
step 3
For the Avocado Salsa Verde, remove the husks from the Tomatillos (8 oz) and wash them to remove the sticky film on their skins.
step 4
Coarsely chop the tomatillos.
step 5
Add the tomatillos, Avocado (1), Garlic (2 cloves), Jalapeño Pepper (1) along with the Fresh Cilantro (4 Tbsp) into a food processor. Juice one Lime (1) into the food processor, add a pinch of Salt (1 pinch) and Extra-Virgin Olive Oil (1 Tbsp).
step 6
Process until you have a coarse purée. Pour into a bowl and season with a little more salt if necessary. Press a layer of plastic wrap onto the surface of the salsa verde and set aside until ready to use.
step 7
In a small bowl, combine the Whole Wheat Panko Breadcrumbs (1 1/4 cups), Chipotle Chili Powder (1 tsp), Smoked Paprika (1/2 tsp) and Salt (1/2 tsp).
step 8
Heat Olive Oil (2 Tbsp) in a large non-stick pan. When hot, add the bread crumb mixture.
step 9
Toast the breadcrumbs, stirring regularly, for 2-3 minutes until they literally smell like toast-careful not to burn them, and remove them from the heat. Set aside.
step 10
Pat the Tilapia Fillet (1 lb) and slice them into sticks about 1-inch by 3-inches thick.
step 11
In a shallow bowl, beat the Eggland's Best Classic Eggs (3) whites until slightly foamy.
step 12
Create an assembly line for breading: fish, egg whites, seasoned breadcrumbs, and the prepared baking sheet.
step 13
Dip each piece of fish into the egg whites.
step 14
Shake off any excess, then coat it in the seasoned breadcrumbs, pressing gently to help them adhere.
step 15
Place each piece of breaded fish on the baking sheet about an inch apart. Transfer the breaded fish to the oven and bake for 10 minutes until the fish is opaque throughout.
step 16
While the fish is cooking, combine the Green Cabbage (3 cups), Radish (1 bunch), juice of one Lime (1) and Salt (to taste).
step 17
Last, but not least, warm the 6-Inch Flour Tortillas (8). I like to do this by placing the tortillas on the eye of the burner for about 10 seconds on each side until they get slightly charred. Use tongs.
step 18
To assemble your tacos, spread a generous amount of salsa verde on the warmed tortillas and add a couple pieces of fish to each taco.
step 19
Top with the cabbage slaw and mango salsa. Serve immediately.
