Baked Fish Taco’s with Mango Salsa and Chipotle sauce
It’s so hard to be healthy when you live close to your mother who is an amazing cook! My boyfriend’s favorite recipe my mother makes is her fish tacos! But of course they are battered and deep fried and covered in a thick white sauce, and well just delicious! So this week I was on a mission to try and come up with a lighter version which still has that amazing flavor and Earl will not feel so deprived. I have to say, that these Baked Fish Taco’s with Mango Salsa and Chipotle Sauce were amazing. The flavor of the fish, with the sweet-tangy salsa and then the creamy sauce with a little kick made an amazing dinner. I received two thumbs up. And the best part, the whole meal end up costing under $25.00, feeds four people and took only 1 hour and 15 minutes to make. I hope you give this recipe a try and let us know how it works out for you. Happy Cooking!!
4 Tilapia Fillets sliced into strips (I got 3 strips per fillet)
¼ cup fresh squeeze lime juice (about 3 lime, keep limes after juicing)
1 teaspoon Garlic salt
¼ cup Flour
1/3 cup Cornmeal
1 teaspoon chile powder
1 teaspoon seasoning salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 ripe mango
1 ripe avocado
2 ½ teaspoons finely chopped jalapeno
¼ cup chopped cilantro
2 tablespoons lime juice
1 tablespoon Canola oil (you can use olive oil too)
Salt and pepper to taste
¼ low fat yogurt
¼ cup sour cream
¼ light mayo
2 tablespoons Milk ( I used 1%, it’s what I have in my frig)
2 chipotle pepper in adobo sauce, chopped (they come in a can, located in the Mexican section of your market)
½ teaspoon salt
¼ teaspoon pepper
Place your large cookie sheet in the oven and preheat oven to 475 degrees.
1. Take your sliced fish and place into plastic ziplock bag. Mix the lime juice with the garlic salt and pour over the fish. Add the three cut juiced limes for extra flavor. Shake bag a bit too so that all the fish is coated. Set aside for 20-25 minutes (step #6 start with the fish again)
2. While the fish is marinating, you have perfect time to finish the breading, mango salsa and sauce.
3. Breading: mix together the flour, cornmeal, chile powder, salt, pepper and garlic power in a medium size bowl. Set aside.
4. Salsa: Chop the mango and avocado into small bit sides (one of Earls comments was that I cut the mango a bit too big and it should have been smaller), put into small bowl. Add the chopped red onion, Jalapeno, Cilantro. In another small bowl or cup, add the lime juice, oil, salt and pepper. Mix with a fork till well blended. Pour over the Mango salsa and mix. Do not over mix or the avocado will start breaking down. Put in refrigerator until ready to use.
5. Sauce: Combine yogurt, sour cream, mayo, milk, chopped chipotle pepper, salt and pepper together. Mix till all is well combined. Put in refrigerator until ready to use.
6. Chop cabbage and set aside.
7. Back to fish, remove hot cookie sheet from the oven. Spray with cooking oil (be careful that it doesn’t splash back) . Set on counter. Remove fish from marinade. Pat each piece dry and put into breading mixture. Make sure piece is coated on each side, then place fish on the hot cookie tray. Once all the pieces have been coated, put back into oven. Bake for 4 minutes, then take tray out and flip the piece with a spatula and bake for another 4-5 minutes. Remove from oven.
8. Put your tortillas in the microwave for about 1 minute, they will be nice and pliable. Or you can warm them on a griddle on your stove.
9. Time to start assembling. Take one tortilla, add one piece of fish, add about 1 table spoons of sauce (or more, the stuff is amazing!), add a handful of the cabbage and then 1-2 tablespoons of salsa, fold!