Cornbread Fish Tacos with Mango Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 2
Ingredients
CORNBREAD FISH
  • ½ lb tilapia or other mild white fish, cut into bite sized pieces
  • 1 egg
  • ¼ cup milk
  • 1 cup cornmeal
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
MANGO SALSA
  • 1 lb diced mango
  • 1 red onion, diced
  • 1 jalapeño, seeds removed then minced
  • ¼ cup fresh cilantro, chopped
  • juice of 1 lime
TACOS
  • 4-6 tortillas (if using a double layer or tortillas use 8-12 tortillas)
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat together egg and milk. Mix together cornmeal, chili powder, cumin, and salt. Dip each fish piece into egg-milk mixture then into cornmeal mixture, coating completely. Repeat.
  3. Arrange fish on a wire rack with baking sheet underneath. Spray with cooking spray.
  4. Bake until cooked through, about 7-10 minutes.
  5. While fish is baking, mix together all the salsa ingredients and set aside.
  6. Once fish is finished, distribute evenly between the tortillas, cover with plenty of mango salsa and dive in!

From 2teaspoons.com