CRISPY FISH TACOS with Mango Salsa
Ingredients
MANGO SALSA
- 2 mangoes, peeled, pitted, and diced
- 1⁄2 small red onion, finely diced
- 1 jalapeño, minced (optional if nightshade-sensitive)
- 2 Tbsp lime juice, plus more as needed
- 2 Tbsp finely chopped cilantro
- Kosher salt
AVOCADO CREMA
- 2 avocados, halved and pitted
- Kosher salt
- 2 Tbsp mayonnaise or Vegenaise
- 2 Tbsp lime juice, plus more as needed
Fish Tacos
- 1 lb [455 g] tilapia fillets or other white-fleshed fish, such as snapper
- Kosher salt
- Freshly ground black pepper
- 1 cup [140 g] Cup4Cup or other gluten-free flour
- 1 cup [30 g] finely grated Parmigiano-Reggiano
- 4 Tbsp [60 ml] extra-virgin olive oil
- 8 corn tortillas, warmed
- 1⁄2 head red or green cabbage, cored and finely shredded
- Lime wedges for serving
Notes
To make the mango salsa: Combine the mangos, onion, jalapeño (if using), lime juice, and cilantro in a bowl and stir to combine. Taste, adding salt and lime juice as desired. Set aside.
To make the avocado crema: Place the avocado flesh and 1⁄4 tsp salt in a medium bowl. Using a fork or a pastry blender, mash until very smooth. Stir in the mayonnaise and lime juice. Taste, adding additional
salt and lime juice as desired. (Store, with a piece of plastic wrap pressed directly onto the surface, in the refrigerator for up to 2 days.)
Rinse the tilapia and pat dry. Halve each fillet lengthwise by slicing down the middle seam. Season with salt and pepper. Whisk the eggs in a shallow bowl. Place the flour, Parmigiano-Reggiano, and 1⁄2 tsp salt in another small bowl and stir to combine. Dip the fish, one piece at a time, into the eggs, coating evenly and allowing any excess to drip off into the bowl. Then place in the flour mixture and coat both sides evenly, gently tapping off any excess. Arrange the coated fish on a baking sheet in a single layer.
Line another baking sheet with paper towels. In a large nonstick skillet over medium-high heat, warm 2 Tbsp of the olive oil. Working in two batches, place the fish pieces in the skillet and cook until golden brown on each side and opaque in the center, about 2 minutes per side. Transfer to the prepared sheet. Pour any remaining oil from the skillet, wipe clean with a paper towel, and add the remaining 2 Tbsp olive oil.
Spread some avocado crema on each tortilla. Top with cabbage, a piece of fish, and a spoonful of mango salsa. Serve with lime wedges and extra crema and salsa on the side.
Reprinted from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas with permission from Chronicle Books, 2016. Photographs © Erin Kunkel.
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