Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment and set aside.
Start by preparing the mango salsa. In a medium bowl, combine
Red Onions (1/2 cup)
Fresh Cilantro (2 Tbsp)
. Let sit at room temperature for 30 minutes.
For the Avocado Salsa Verde, remove the husks from the
Tomatillos (8 oz)
and wash them to remove the sticky film on their skins.
Coarsely chop the tomatillos.
Add the tomatillos,
Garlic (2 cloves)
Jalapeño Pepper (1)
along with the
Fresh Cilantro (1/4 cup)
into a food processor. Juice one
into the food processor, add a pinch of
Salt (1 pinch)
Extra-Virgin Olive Oil (1 Tbsp)
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.
In a small bowl, combine the
Whole Wheat Panko Breadcrumbs (1 1/4 cups)
Chipotle Chili Powder (1 tsp)
Smoked Paprika (3/4 tsp)
Salt (1/2 tsp)
Olive Oil (2 Tbsp)
in a large non-stick pan. When hot, add the bread crumb mixture.
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.
Tilapia Fillets (1 lb)
and slice them into sticks about 1-inch by 3-inches thick.
In a shallow bowl, beat the
whites until slightly foamy.
Create an assembly line for breading: fish, egg whites, seasoned breadcrumbs, and the prepared baking sheet.
Dip each piece of fish into the egg whites.
Shake off any excess, then coat it in the seasoned breadcrumbs, pressing gently to help them adhere.
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.
While the fish is cooking, combine the
Green Cabbage (3 cups)
, juice of one
Salt (to taste)
Last, but not least, warm the
TortillaLand® 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.
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.
Top with the cabbage slaw and mango salsa. Serve immediately.