Fish Ta­cos With Man­goAvo­cado Salsa

Canadian Living - Quick & Easy - - FAM­ILY FAVOURITES -

MAKES 4 serv­ings

SPRIN­KLE 225 G TILAPIA fil­lets with ¼ tsp ground all­spice and pinch each of salt and pep­per. Place ¼ cup all-pur­pose flour; 1 egg, lightly beaten; and ⅔ cup panko in sep­a­rate dishes. Dredge fish in flour, shak­ing off ex­cess. Dip in egg, let­ting ex­cess drip off. Dredge in panko, press­ing to ad­here. In non­stick skil­let, heat 1 tbsp veg­etable oil over medium heat; cook fish, turn­ing once, un­til golden and fish flakes eas­ily when tested with fork, 6 to 8 min­utes. Break into chunks and keep warm. Mean­while, com­bine ½ cup diced pit­ted peeled mango; 1 av­o­cado, peeled, pit­ted and diced; ⅓ cup finely chopped red onion; 1 tsp lime zest; 2 tsp lime juice; and pinch each of salt and pep­per; set aside. In sep­a­rate bowl, stir ½ cup Greek yo­gurt with 1 tbsp lime juice. Heat 8 soft corn tor­tillas ac­cord­ing to pack­age di­rec­tions. Di­vide fish among tor­tillas; top with mango salsa and yo­gurt sauce.

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