fish tacos with sesame ginger mango salsa

When at the Beach House, it's pretty much a must that you eat seafood. Or at least, that's how it is in my family.

We normally don't arrive early enough on Friday to make a proper dinner, but we got lucky this time. By the time I got to the house my parents had already been to the store, and picked up the goods. My dad had picked out a few different items, hoping they would go together, and he was definitely right.

These aren't your typical Latin tacos. With mangoes and ginger sesame dressing available, there was just no way around an awesome Asian-twisted salsa. Am I right?

These were light, sweet, and just a little tangy (only as much as a ripe mango can deliver). The perfect dinner to serve as a reward for battling DC rush hour (I'm still not sure why it's called rush hour when it seems to last all day) to make it out to the beach.

Fish tacos with sesame ginger mango salsa (makes 8 large tacos)

8 small tilapia fillets (2-3oz each)
1 cup panko breadcrumbs
1 cup egg whites
1 cup flour
1 1/2 - 2 avocados, diced
2 mangoes, diced
1/4 cup red onion, minced
1 cup tomatoes, diced
3 tablespoons sesame ginger dressing
1 cup your favorite lettuce
8 flour tortillas, soft taco size
2 tablespoons canola oil

To prep the fish, dredge in flour, then dip in egg whites and then panko, coating thoroughly. In a medium bowl, combine mangoes, avocado, tomatoes and red onion, and toss with dressing. Heat oil in a large pan over medium to medium-high heat. Arrange fish in the pan and cook on each side 2-3 minutes. To arrange tacos, put lettuce down first, then fish, then a few spoonfuls of salsa.

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