Creole Fish Tacos with Easy Mango Salsa

Ingredients

Mango Salsa

• 2 ripe mangoes, medium dice
• 1 avocado, peeled, pitted and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1/2 small jalapeño pepper, stem and seeds removed and finely chopped
• 3 tablespoons fresh lime juice
• 3 tablespoons cilantro, finely chopped
• 1 tablespoon avocado oil (or olive oil)
• 1 teaspoon kosher salt
• 1/4 teaspoon chili powder

Fish Tacos

• 1/2 cup Blue Plate® Mayonnaise + 2 tablespoons
• 1 tablespoon no-salt-added Creole seasoning
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper powder
• 1 1/2 pounds firm white fish (such as cod, catfish or drum), cut into strips
• 1 cup fine cornmeal or unseasoned fish fry mix
• 4 to 6 tablespoons avocado oil (or olive oil)
• 1 teaspoon Louisiana-style hot sauce (such as Tiger Sauce or Cajun Sunshine)
• 8 corn or flour tortillas, warmed

Directions

1. Preheat oven to 325 °F.
2. Make salsa: In a medium bowl, lightly toss together the mangos, avocado, red onion, bell pepper, and jalapeño. In a separate small bowl, combine the lime juice, avocado oil, cilantro, salt and chili powder and mix well. Toss the mango-avocado mixture with the lime juice mixture until well coated. Refrigerate for at least 20 minutes to allow the flavors to meld. Can be made 1 day in advance.
3. Make tacos: Combine the ½ cup of mayonnaise with the Creole seasoning, salt and cayenne and mix well. In a bowl, fold the fish into the seasoned mayonnaise mixture until the fish is well coated; cover and refrigerate for 15 minutes to marinate.
4. Combine the 2 tablespoons mayonnaise with the hot sauce. Cover and refrigerate until it’s time to garnish the tacos.
5. Place the cornmeal or fish fry in a shallow bowl or baking sheet and add the marinated fish. Toss well to coat.
6. Wrap the tortillas in aluminum foil and place in a warm oven.
7. Heat the oil in a medium-size cast iron skillet. When hot, add the fish and cook in batches until golden brown on both sides, about 2 minutes per side. Transfer to a platter lined with paper towels; cover to keep warm.
8. To serve, place several pieces of fried fish into a warm tortilla, top with mango salsa and drizzle with the mayonnaise and hot sauce mixture.