Crispy Fish Tacos

5 tablespoons Wondra flour

¼

teaspoon cayenne pepper

¼

teaspoon ground cumin

¼

teaspoon salt, or to taste

¼

teaspoon ground white pepper

1 pound tilapia fillets, cut into 1-by-2-inch strips

1½

tablespoons canola oil

Canola oil cooking spray

8 soft corn tortillas, warmed

Avocado-Mango Salsa

¼

teaspoon ground chipotle chili powder

¼

teaspoon ground coriander

¼

teaspoon kosher salt

1 small Hass avocado, peeled, pitted and cut into 1/2-inch dice

1 small, ripe mango, peeled, pitted and cut into a 1/2-inch dice

3 tablespoons lime juice

For the salsa: In a small dish, stir together the chipotle, coriander and salt. Set aside.

In a medium bowl combine the avocado, mango and lime juice. Toss lightly. Add the reserved spice blend and toss to coat.

For the fish: In a medium bowl, combine the Wondra flour, cayenne, cumin, salt and white pepper.

Place the tilapia pieces in the flour mixture, then toss to coat well. Shake the fish fillets gently to remove excess flour.

In a large nonstick skillet over medium-high, heat the oil. Add the fish, placing each piece in a bit of the oil. Cook until the bottom side is crispy and golden, 2-4 minutes.

Turn and cook until crispy, another 2-4 minutes. Serve immediately with warm corn tortillas and salsa.

Serves four

@Recipe nutrition:Nutrition values per serving: 512 calories, 19 g fat (2 g saturated), 60 g carbohydrate, 10 g fiber, 30 g protein, 57 mg cholesterol, 443 mg sodium.

Associated Press