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1
Preheat oven to 500u00b0F with racks on the top and bottom levels.
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2
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
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3
Before serving, stir in avocado and cilantro.
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4
Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.
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5
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
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6
Place a baking sheet on each oven rack and preheat 5 minutes.
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7
Blend flour, cornmeal, and seasonings in a shallow dish.
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8
Coat marinated fish on both sides with flour mixture.
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9
Remove a hot pan from oven and spray with nonstick spray.
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10
Place fillets on hot pan and roast on top rack 5 minutes.
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11
Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes.)
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12
Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
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13
Toast tortillas just until they're lightly crisp around the edges, 2-3 minutes.
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14
Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
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15
Dredge both sides of marinated tilapia in flour-cornmeal mixture.
