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Ingredients
- Mango-Avocado Salsa:
- 4 oz. tilapia fillets, halved (I've made this twice and used Dory and Cod
- 3 Tblsp. flour
- 3 Tblsp. yellow cornmeal
- 1 tsp. chili powder
- 1 tsp. kosher salt
- 1/4 tsp. cayenne
- 3 cups napa cabbage, shredded (I used romaine lettuce)
- 1 mango, peeled
- 1/2 cup grape tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, minced
- 1 Tbsp. jalapeno, seeded
- 1 tsp. sugar
- 1/4 tsp. kosher salt
- 1/4 tsp. ground cumin
- 1 lime, juice of
- 1 avocado, pitted
- 2 Tbsp. cilantro
- Creamy Chipotle Sauce:
- 1/4 cup plain lowfat yogurt
- 1/4 cup reduced-calorie mayonnaise
- 2 tsp. sugar
- 1 chipotle chile canned in adobo, minced (1 to 2)
- 1/2 lime, juice from
- Corn tortillas (I used flour - I don't care for corn)
Details
Preparation
Step 1
1. Preheat oven to 500º with rack on the top level.
2. Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
3. Place baking sheet on oven rack and preheat 5 minutes.
4. Blend flour, cornmeal and seasonings in a shallow dish. Coat marinated fish on both sides with flour mixture. Remove hot pan from oven and spray with non-stick spray. Place fillets on hot pan and roast on top rack 5 minutes.
5. Serve fish and tortillas with shredded cabbage, mango salsa and chipotle sauce.
6. Mango-Avocado Salsa: Combine first 9 ingredients. Before serving, stir in avocado and cilantro.
7. Creamy Chipotle Sauce: (my favorite part!!) Stir all ingredients together in a small bowl and adjust seasonings to taste. Let stand at least 10 minutes to allow flavors to blend. (May be made several days ahead. Keep chilled until ready to serve.)
Notes: These were very good - and definitely worth making again.
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