Prep Time 18 min
Cook Time 6 Min
Servings 4
Difficulty Easy

Ingredients

  • 1 cup chopped fresh mango
  • 1 cup Crisco® Canola Oil and Omega-3 DHA
  • 2 tbsps. lime juice
  • 1 large clove garlic
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup canned black beans
  • 1 cup ripe avocado, chopped
  • 1 cup green onion, thinly sliced
  • 3 tbsps. fresh chopped cilantro
  • 1/2 cup panko style bread crumbs
  • 1/2 cup chopped macadamia nuts
  • 1/4 cup all-purpose flour
  • 1 lb. tilapia fillets
  • 2 large eggs
  • Additional cilantro leaves and whole macadamia nuts

Directions

  • Step 1

    COMBINE 1/2 cup chopped mango, 1/4 cup oil, lime juice, garlic, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in food processor. Cover and process until smooth. Combine remaining 1/2 cup chopped mango, black beans, avocado, green onion, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Add dressing; stir to coat.

  • Step 2

    MIX crumbs, flour, nuts and remaining 1/4 teaspoon each salt and pepper in a shallow dish. Rinse fish; pat dry with paper towels. Whisk eggs in shallow bowl. Dip fish in eggs, then in crumb mixture, coating both sides. Heat remaining 3/4 cup oil in large skillet over medium heat. Add fish and cook in batches, about 3 minutes on each side, or until golden brown.

  • Step 3

    SERVE fillets topped with mango mixture. Garnish with additional cilantro and macadamia nuts, if desired.

Serving size
(1/4 of recipe)

  • Calories 660
  • Calories from Fat380g
  • Total Fat 44g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 55mg
  • Sodium 920mg
  • Potassium 0mg
  • Total Carbohydrates 45g
  • Dietary Fiber 8g
  • Sugars 3g
  • Protein 31g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet