Fish and Mango Tacos
Fish and Mango Tacos



  1. Slice tilapia down the center, making two smaller fillets.
  2. Lightly dip the fillet in flour, then in a bowl of egg and finally coat it in Japanese bread crumbs.
  3. Place the fish in a tray and leave in the refrigerator for 1/2 hour to allow the breading to stick.
  4. Cook the fish in olive oil until both sides are a light brown.
  5. Make pico de gallo salsa by finely chopping tomatoes, onions and cilantro. Combine ingredients.
  6. Make sauce by combining equal amounts ranch dressing and chipotle sauce.
  7. Serve fish in tortillas.
  8. Top with finely chopped cabbage, shredded cheese, sauce, pico de gallo or mango salsa and lightly spray with lime juice.

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