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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2013
Ingredients
Mango Salsa:
Yogurt Sauce:
Method
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 facts Per serving: about
- Fibre 6 g
- Sodium 363 mg
- Sugars 9 g
- Protein 22 g
- Calories 437.0
- Total fat 20 g
- Potassium 580 mg
- Cholesterol 61 mg
- Saturated fat 5 g
- Total carbohydrate 43 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 13.0
- Vitamin A 4.0
- Vitamin C 23.0
