Ingredients

Scale

Mango Salsa (recipe here)
1/4 – 1/2 cup all-purpose flour (use gluten free flour if needed)
About 4 fish fillets, cut into strips
2 cups corn chex (or other corn cereal)
1/4 teaspoon granulated garlic
1/4 teaspoon adobo seasoning
1/4 teaspoon chipotle powder (or to taste)
1/2 teaspoon Red Robin Seasoning

For the tacos:

Small corn or flour tortillas
Shredded Mexican blend of cheeses
Lettuce

Instructions

First, make the mango salsa and set aside. Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
Put the flour in a flat bowl, dredge the fish in the flour, set them on a clean plate and let the fish sit for 15 minutes or until the flour portion starts to get “sticky”.
While you are waiting on the fish, put the remaining ingredients in a handi chopper or food processor and process until the mixture is a fine powder.
Dredge the “sticky” fish in the cereal mixture and set them on the prepared baking sheet. Sprinkle any extra “breading” over the top.
Bake at 350 F for 7 – 10 minutes or until the fish is just flake tender. (If you poke it in the center with a knife, there shouldn’t be any pink flesh.)
To assemble the tacos: Warm the tortillas, set a couple fish strips down the center of each tortilla. Top with cheese, lettuce, and the mango salsa. Enjoy!

Notes

To make these gluten free, make sure to use gluten free flour and gluten free corn tortillas.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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