Prepare Rene's Husband's Mango
Salsa and the White Sauce. Refrigerate until ready to serve.
Rinse the Tilapia filets and
pat dry. Cut the filets into 1/2-inch strips. Place in a glass dish and squeezed
lemon and lime over the fish. Let marinate for 5 minutes.
In a large non-stick frying pan
over high heat, heat 2 tablespoons grape seed oil. Add the prepared Tilapia
filets and cook approximately 3 minutes or until firm. Cooking time depends on
the thickness of the fillets. A thin fillet may take only one minute on each
side to cook. A thicker fillet may take a couple of minutes. Fish should be
still barely translucent when cooked. Once cooked, remove from pan and set the
cooked fish on paper towels. NOTE: You can also grill the
whole filets and once cooked, cut into strips.
Either spray
or brush vegetable oil on both sides of the corn
tortillas. Place the tortillas on the prepared baking sheet and place in the oven for just a few minutes, until they soften
and become heated through.
On the warm tortillas, place
cooked fish, White Sauce, cabbage, Mango Salsa, and avocado slices. You may also
add add sauce, if desired. NOTE: I added the White Sauce
to the cabbage and mixed well.
Rene's
Husband's Mango Salsa:
5 roma
tomatoes,
seeded, and
cut into 1/4-inch pieces
2 mangos, peeled, seeded, diced into 1/4-inch pieces
1 medium red
onion, diced
1 tablespoon chipotle powder
1 tablespoon
olive oil
1 tablespoon freshly-squeezed
lemon juice
Dash salt and pepper
In a large bowl, mix together
the tomatoes pieces, mango pieces, diced onion, chipotle powder, olive oil,
lemon juice, salt, and pepper. Refrigerate until ready to serve.
NOTE: For best flavor, refrigerate for a couple of hours
before serving.
White
Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/2 packet Old El Paso Taco Seasoning*
1/4 cup chopped
cilantro leaves
* I substituted
Penzey's Bold Taco Seasoning.
In a bowl, combine mayonnaise,
sour cream, El Paso Seasoning, and cilantro leaves. Refrigerate until ready to
serve.
