Fish Tacos With MangoAvocado Salsa
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.