Fish Tacos with Mango-Avocado Salsa

By Alqualonde

Your kids might eat fish when it's coated with spices and served in a tortilla. This no-oven meal is great for summer days. The tacos are topped with cool fruit salsa.

Ingredients

• 1 mango, peeled, pitted and cut into 1/3-inch cubes
• 1 firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubes
• 2 scallions, thinly sliced
• 1/2 cup coarsely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice, plus wedges for serving
• 1 3/4 teaspoons kosher salt
• 3 tablespoons cornmeal
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 pound white fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubes
• 4 tablespoons canola oil
• 16 6 inches corn tortillas
• jalapenos, halved, ribs and seeds discarded, thinly sliced
• Hot sauce (optional)

Preparation

Step 1

1.Place mango, avocado, scallion, cilantro, juice and 1/2 teaspoon salt in a bowl; toss gently, for salsa. Set aside.

2.Combine cornmeal, cumin, chili powder and remaining 1-1/4 teaspoons salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.

3.Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.

4.Heat remaining 2 tablespoons oil in same skillet. Add jalapeno and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Soon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.