Fish Tacos with Mango Salsa review

[farnfam]

OMG, we just had these from Issue 37. They were out of this world good!!! The mango salsa was so exciting, the flavors were excellent. The tilapia comes out perfect when you follow the oven fry method they give. My only little complaint is that the creamy chipolte sauce was HOT, but that's just me. Chipoltes are the one Mex food I don't enjoy, heat without flavor I think. BUT James loved it!!
9 YUMS
Cis
Empress for Life

[labradors]

There's where I disagree with you. I think chipotles have wonderful flavour.

The sauce "Dave's Insanity" is heat without flavour, but chipotles, with all those nuances of the red jalapeños from which they are made, and the whole smoking process, just have me addicted.

[Gourmet_Mom]

I've got that one dog-earred, just haven't gotten around to making it yet. I guess I'll have to bump it up closer to the top of the list!

I had to go to Southport for a doctor's appointment. It was so nice to be back "home". While there I took Mom to lunch at MY favorite restro on the water, outdoor dining. Sweetie that he is, the owner, Paul, treated us both to lunch. Anyway, when we road down to the shrimp house, it was closed. I then remembered seeing the owner...another Paul...leaving on his shrimp boat when we were dining. DANG! I sooo wanted some grouper or dolphin and shrimp...$3.79 a pound! (Head on, I'm sure, but still pretty good, 'cause I've heard the shrimp coming in now are HUGE!)

[Mare749]

Thanks for the review, Cis. This sounds excellent! I thought that I had copied the recipe, but can't find it now, so would you mind posting it for me? I don't have that issue. Thanks so much.

[farnfam]

Here ya go amiga:
Fish Tacos with Mango Salsa
FOR THE MANGO-AVOCADO SALSA—
Combine:
1 ripe yet firm mango, peeled, diced
1/2 cup grape tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, minced
1 T. jalapeño, seeded, minced
1 t. sugar
1/4 t. ground cumin
Juice of one lime
Before Serving, Stir In:
1 firm yet ripe avocado, pitted,
peeled, thinly sliced
2 T. coarsely chopped fresh cilantro
FOR THE CREAMY CHIPOTLE SAUCE—
Stir Together:
1/4 cup plain lowfat yogurt
1/4 cup reduced-calorie mayonnaise
2 t. sugar
1–2 chipotle chiles in adobo sauce,
minced
Juice of 1/2 lime
FOR THE FISH TACOS—
Marinate in Lime Juice:
4 4 oz. fresh tilapia fillets, halved
Blend; Coat Fish in:
3 T. all-purpose flour
3 T. yellow cornmeal
1 t. chili powder
1 t. kosher salt
1/4 t. cayenne
Spray, then Oven-Toast
8 7" corn tortillas
Serve with:
3 cups napa cabbage, shredded
Mango-Avocado Salsa and Creamy
Chipotle Sauce
Preheat oven to 500° with racks on the
top and bottom levels.
Combine mango, tomatoes, cucumber,
onion, jalapeño, seasonings, and lime
juice in a large bowl for Salsa. Let stand
10 minutes to blend flavors.
Before serving, stir in avocado and
cilantro.
Stir all ingredients for the creamy
chipotle sauce together in a bowl and
adjust seasonings to taste. Let stand at
least 10 minutes to allow flavors to
blend.
Marinate tilapia fillets in lime juice for
10 minutes, turning to coat. Place a
baking sheet on each oven rack and
preheat 5 minutes.
Blend flour, cornmeal, and seasonings
in a shallow dish. Coat marinated fish
on both sides with flour mixture.
Remove a hot pan from oven and spray
with nonstick spray. Place fillets on hot
pan and roast on top rack 5 minutes.
Spray both sides of tortillas with
nonstick spray. (Meanwhile, carefully
turn fish over and return to oven 3–4
minutes.) Oven-toast tortillas on the
second heated baking sheet after turning
the fillets over. Toast tortillas just
until they’re lightly crisp around the
edges, 2–3 minutes.
Serve fish and tortillas with shredded
cabbage, mango salsa, and chipotle
sauce.
(Per 1 taco): 469 calories; 30% calories from fat; 16g total fat; 55g carb.; 1041mg sodium; 8g fiber
Makes: 4 Servings Total Time: 30 Minutes Rating: Intermediate

[labradors]

My, that does sound yummy, and everything in it is actually available here, including the tilapia. Personally, I would leave out the cukes, though. Also, grape tomatoes are really pricey here, so I'd just cut up some Romas.

Will be a while before I can try this one. It's near the end of the month, and I'm conserving my money. The fish may cost a lot less here than it does in the States, but it is still a lot more than chicken, pork, or beef.

Approximate, current prices (per pound):

• Chicken: $1.11
  
• Pork: $2.22
  
• Beef: $2.40
  
• Fish: $4.24

[cjs]

Love fish tacos, but don't think I've done these with the salsa either. thanks cis!

[Mare749]

Now they sound even better! Thank you Cis! I'll let you know when I make these.