This recipe is one that is inspired by another restaurant favorite of mine...lightened up of course. I've taken snippets from some of my favorite meals and improvised. I tend to do this with all of my recipes to make them easier, healthier, and more...well, more me! Once again, absolutely everything can be customized to your liking and based on what you have on hand. Convenience is the biggest factor when you have a hungry husband, an even hungrier momma, and a newborn to take care of!
Directions:
Preheat oven to 375 degrees
Tilapia Coating
-1/2 Cup of Cornmeal or Cornmeal mixture (Tip: I like to use a prepackaged cornbread mixture. I think it adds a bit of sweetness which I expect with a cornmeal crust), but cornmeal works great and is a bit healthier
-1/8 tsp Paprika
-1/8 tsp Cumin
Salt and Pepper to your taste
Combine in shallow dish.
I like to use Tilapia but any white, flaky fish will do. Coat 1 pound fish heavily with cornmeal mixture and cut into small pieces, about 2 inch strips. Place on a baking sheet coated with cooking spray and bake in the oven for 15 minutes or until fish is cooked thoroughly and flaky. Fish may need to be turned once during baking process, depending upon your oven.
Mango Salsa
-1 Mango diced
-1/2-1 Tomato depending on the size (Roma tomatoes work well)
-1 tbsp Red Onion
-1/8 tsp chopped Cilantro
-2 tbsp Rice Wine Vinegar
-1/2 lime juiced
Siracha Cream
-1 tbsp of Mayonnaise (Mayo with canola or olive oil is best)
-1 tbsp of Sour cream (Greek yogurt is fine too but may alter the taste a bit more)
-2 tsp of Siracha
-2 tsp of Apple Cider Vinegar (I like Bragg's because it carries all of the positive properties of ACV that the generic store brands don't have)
*You may want triple or quadruple this recipe because this stuff is amazing. I put it on burgers, sandwiches, tacos, etc. Pretty much everything!
Garnish with:
-Coleslaw mix or shredded cabbage of any variety...green, purple, or a combination
-Fresh cilantro (Parsley if you are like me and dislike the oily taste of cilantro)
-Corn torillas (warmed as directed...the good old fashioned over the burner is my favorite, but watch carefully. Please don't blame me if your kitchen catches on fire!)
-Fresh lime wedges
After fish is cooked, assemble fish, mango salsa, and slaw on the tortilla. Top with desired amount of Siracha cream and sprinkle with some fresh lime and cilantro. Enjoy friends!
