INGREDIENTS
1/2 lb (250 g) tilapia fillets
1/4 tsp. tsp (1 mL) ground allspice
1/4 cup (60 ml) of flour
1 egg, lightly beaten
2/3 cup (160 ml) of Japanese bread crumbs (panko type) or ordinary
1 c. to tab (15 mL) vegetable oil
1/2 cup (125 mL) diced mango
1 avocado, diced
1/3 cup (80 mL) finely chopped red onion
1 c. tsp (5 mL) grated lime zest
2 c. tsp (10 mL) lime juice + 1 c. TAB (15 ml)
1/2 cup (125 mL) plain Greek yogurt
8 soft corn tortillas, warmed
salt and freshly ground black pepper
PREPARATION
1. Sprinkle fish fillets of allspice, salt and pepper. Put the flour, egg and breadcrumbs in three shallow dishes. Place the fish fillets in flour, turning to coat well and shake off the excess, then dip them in the egg and let it drain, then pass them in bread crumbs, turning and pressing to adhere .
2. In a non-stick skillet, heat oil over medium heat. Add the fish fillets and cook 6 to 8 minutes or until browned and the fish flakes easily with fork (return in mid-cooking). Undo the fish fillets into pieces. Keep warm.
3. Meanwhile, in a bowl, combine mango, avocado, onion, lemon zest and 2 Tbsp. tsp (10 mL) lime juice. Salt and pepper. In a small bowl, combine yogurt and remaining lime juice.
4. To serve, divide the fish booked on warm tortillas. Top with mango salsa and the yogurt sauce.
The trick boost
To warm the tortillas, one aluminum paper envelope and placed in the oven at 300 ° F (150 ° C) for 10 to 15 minutes. Or are stacked on a plate, they are covered with wax paper and heated in the microwave for about 2 minutes
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