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For Guacamole:
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Ripe Avocados
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2 large
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Greek Yogurt
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1/4 cup
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Salt To Taste
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-
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Juice From 1/2 Lime
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-
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Chopped Cilantro
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1 tablespoon
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Onion Powder
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sprinkle
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For Mango Salsa:
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Mango, Diced
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1 large
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Tomatoes, Diced
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2 large
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Green Onions, Diced
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3
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Cilantro, Diced
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handful
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Juice From 1 Lime
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Salt
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pinch
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For Fried Fish:
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Alaskan Cod
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1 pound
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Batter Mix
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1 cup
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Cold Water
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3/4 cup
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Salt
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1 teaspoon
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Chili Powder
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1/2 teaspoon
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Smoked Paprika
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1/2 teaspoon
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Garlic Powder
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1/2 teaspoon
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Ground Cumin
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1/4 teaspoon
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Canola Oil
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4 cups
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For Topping:
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Crumbled Queso Cheese
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Favorite Hot Sauce
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Sour Cream
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Small Tortillas
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Limes, Cut Into Wedges
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1 to 2
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PREPARATION
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1.
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For the guacamole, scoop out the avocado and place into a large bowl along with the yogurt, lime juice and cilantro.
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2.
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Using a masher or two large forks, mash the avocado into puree.
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3.
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Season to taste with salt and onion powder.
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4.
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Cover and set into the refrigerator.
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5.
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Next, prepare the salsa.
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6.
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Dice the mango, tomatoes, green onion and cilantro.
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7.
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Combine all the ingredients together in a large bowl, but do not toss them together! Set the salsa aside and toss together when ready to serve.
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8.
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For the fish, pour the canola oil into a large saute pan and heat over medium heat until hot, about 350F.
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9.
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Meanwhile, prepare the fish and coating.
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10.
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Slice the cod into thin strips, about 1/3-inch thick and 2-inches long.
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11.
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In a large bowl, combine the tempura batter mix, spices and salt and add the water.
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12.
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Mix the batter until smooth; add more water if the batter is too thick.
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13.
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Once the oil is hot, dip each piece of cod into the batter, then drop into the hot oil.
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14.
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Fry the fish in small batches and avoid over-crowding the pan.
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15.
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Fry each batch for about 4 minutes, until the tempura coating is golden brown.
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16.
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Remove the fish onto a tray lined with paper towels to absorb extra oil.
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17.
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Allow the oil to reheat between batches! When ready to serve, toast the tortillas over an open flame or on a baking sheet under the oven broiler.
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18.
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For serving, first top each tortilla with guacamole sauce and sour cream, if desired.
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19.
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Add several pieces of fish, then top with mango salsa, crumbled queso cheese, hot sauce and a squeeze of fresh lime juice.
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Fish Tacos With Mango Salsa
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