Fish Tacos With Mango-Avocado Salsa

Panko bread crumbs (which are coarser than regular bread crumbs) give this fish an extra-crunchy crust. Allspice lends the tacos a decidedly Caribbean flavour. For an authentic kick to the salsa, add a dash or two of hot pepper sauce made from Scotch bonnet peppers. Serve with lime wedges.
By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Prep time 20 minutes
Total time 20 minutes
Portion size 4

Ingredients
8 oz (227 g) tilapia fillets
1/4 tsp (1 mL) ground allspice
1 pinch salt
1 pinch pepper
2/3 cup (150 mL) panko bread crumbs
1/4 cup (60 mL) all-purpose flour
1 egg, lightly beaten
1 tbsp (15 mL) vegetable oil
8 soft corn tortillas

Mango Salsa:1/2 cup (125 mL) diced pitted peeled mango
1 avocado, pitted, peeled and diced
1/3 cup (75 mL) finely chopped red onion
1 tsp (5 mL) grated lime zest
2 tsp (10 mL) lime juice
1 pinch salt
1 pinch pepper

Yogurt Sauce:1/2 cup (125 mL) Greek-style yogurt
1 tbsp (15 mL) lime juice

Preparation
Sprinkle fish with allspice, salt and pepper. Place panko, flour and egg in separate shallow 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 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.

Mango Salsa: Meanwhile, combine mango, avocado, onion, lime zest, lime juice, salt and pepper; set aside.

Yogurt Sauce: Combine yogurt with lime juice; set aside.

Heat tortillas according to package directions. Divide fish among tortillas; top with mango salsa and yogurt sauce.

Nutritional Information Per serving: about
cal 437 pro 22g total fat 20g sat. fat 5g
carb 43g dietary fibre 6g sugar 9g chol 61mg
sodium 363mg potassium 580mg 
% RDI:
calcium 13 iron 14 vit A 4 vit C 23
folate 25
http://www.canadianliving.com/food/fish_tacos_with_mango_avocado_salsa.php