YIELD: 20 tacos
5 small red onions (6 to 7 oz. each)
20 frozen breaded white fish fillets or 40 breaded fish sticks
5 cups chopped mango
2½ cups slivered red or green bell pepper
1¼ cups chopped cilantro
⅔ cup lime juice
2½ cups sour cream
⅓ cup mashed chipotle chiles in adobo sauce
20 large crisp taco shells
1. Peel and trim onions; cut in half from top to bottom. Place each half flat side down on the cutting surface. Make narrow vertical cuts from top to bottom of the onion to make narrow wedges. Place onion wedges and frozen fish fillets on baking sheets and bake at 425°F for 18 to 20 minutes (or as directed on fish fillet packaging).
2. In large bowl, combine mango, bell pepper, cilantro and lime juice.
3. In another bowl, mix sour cream with chipotle chilies.
4. Place a fish fillet in each taco shell. Mix roasted onion into mango combination and spoon about ½ cup over each fish taco. Top with chipotle cream. Serve with salad, rice and/or black beans, if desired.
Photo and recipe: National Onion Association
