Fish Taco with Mango and Avocado Salsa and Yogurt Sauce

Ingredients

• 8 oz (227 g) tilapia fillets
• 1/4 tsp  ground allspice
• 1 pinch salt
• 1 pinch pepper
• 2/3 cup  panko bread crumbs
• 1/4 cup all-purpose flour
• 1 egg lightly beaten
• 1 tbsp vegetable oil
• 8 corn tortillas

Mango Salsa:

• 1/2 cup  diced pitted peeled mango
• 1avocado, pitted, peeled and diced
• 1/3 cup finely chopped red onion
• 1 tsp grated lime zest
• 2 tsp  lime juice
• 1 pinch salt
• 1 pinch pepper

Yogurt Sauce:

• 1/2 cup Greek-style yogurt
• 1 tbsp. lime juice

Preparation

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.

Notes:
If you want super quick and easy version, you can use store bought fish fillets. Heat it up in the oven as per the packaging, cut into cubes and all you need to do is the avocado/mango salsa & yogurt sauce.