White Fish Tacos with Mango Chili Salsa

By Stefficee

Flavour Cooking School, Park Forest, IL

Ingredients

• mango chili salsa:
• 4-6 tilapia fillets, depending on size
• tt sea salt
• tt black pepper, freshly ground
• ~1/2 c yellow cornmeal
• 4-6 T vegetable oil
• 4-6 corn ot flour tortillas, warmed in oven
• 1 recipe mango chili salsa
• 1 head romaine lettuce, cleaned & julienned thinly
• 2 mangos, cur in lg pieces
• 2 avocados, cut in lg pieces
• 1-2 red chili, diced small (heat dependent)
• 1/2 red onion, cut in lg pieces
• 1-2 limes, freshly squeezed
• 1-2 T vegetable oil
• 1/4 c fresh cilantro
• tt sea salt
• tt black pepper, freshly ground

Preparation

Step 1

Fish:
Ensure fillets are bone free. Lightly season with S+P. Place cornmeal in shallow bowl. Dredge both sides of fish with cornmeal. Shake off excess cornmeal.

Heat a large saute pan over medium high heat til hot. Add oil and swirl to coat. Carefully add fish (may need to do in batches): no skin, flesh side down first; with skin, skin side down first. Cook until golden brown, about 3-4 mins per side. Remove to platter and keep warm.

Place tortilla on serving plate. Top with mango salsa, fish, & romaine lettuce.

Salsa:
Put all ingredients in food processor. Pulse to create a salsa consistency (scrape as needed). Season to taste with S+P. Let sit about one hour before serving.