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RECIPE
22 INGREDIENTS 19 STEPS 50min

Crispy Fish Tacos with Mango Salsa & Avocado Salsa Verde

4.5
4 Ratings
If you plan to serve these at an upcoming Cinco de Mayo extravaganza or fabulous spring/summer dinner party (do it), you can make the mango salsa, salsa verde and cabbage slaw in advance, and then just bread the fish and pop in the oven 10 minutes before serving.
Crispy Fish Tacos with Mango Salsa & Avocado Salsa Verde Recipe | SideChef
If you plan to serve these at an upcoming Cinco de Mayo extravaganza or fabulous spring/summer dinner party (do it), you can make the mango salsa, salsa verde and cabbage slaw in advance, and then just bread the fish and pop in the oven 10 minutes before serving.
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
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Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
50min
Total Time
$5.26
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 1/4 cups
Whole Wheat Panko Breadcrumbs
1/2 tsp
1 lb
Tilapia Fillets
3
Eggs , separated
use whites only
3 cups
Green Cabbage , thinly sliced
4
Radishes , julienned
3
Limes , juiced
divided
1 Tbsp
Extra-Virgin Olive Oil
to taste

Mango Salsa

1
Mango , diced
1/2 cup
Red Onions , finely chopped
2 Tbsp
1 pinch

Avocado Salsa Verde

1
Avocado , diced, ripe
2 cloves
Garlic , peeled
1
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Nutrition Per Serving

VIEW ALL
CALORIES
749
FAT
27.4 g
PROTEIN
46.7 g
CARBS
86.4 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

HIDE IMAGES
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 Onions (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 (1/4 cup) 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 (3/4 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 Fillets (1 lb) and slice them into sticks about 1-inch by 3-inches thick.
Step 11
In a shallow bowl, beat the 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) , Radishes (4) , juice of one Lime (1) and Salt (to taste) .
Step 17
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.
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.

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Nutrition Per Serving
Calories
749
% Daily Value*
Fat
27.4 g
35%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
212.7 mg
71%
Carbohydrates
86.4 g
31%
Fiber
9.4 g
34%
Sugars
14.0 g
--
Protein
46.7 g
93%
Sodium
918.7 mg
40%
Vitamin D
0.7 µg
3%
Calcium
199.7 mg
15%
Iron
5.7 mg
32%
Potassium
678.3 mg
14%
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