Fish Tacos With Papaya-Coconut Salsa

• Salsa:
• 1 1/2 cups chopped peeled papaya
• 1 cup finely chopped red bell pepper
• 1/3 cup chopped red onion
• 2 tablespoons unsweetened coconut, toasted
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons minced seeded jalapeno pepper (about 1 small)
• 1/4 teaspoon salt
• Fish:
• 1 pound red snapper fillets or other firm white fish
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup panko (Japanese breadcrumbs)
• 2 tablespoons canola oil
• Remaining ingredients:
• 8 (6-inch) yellow corn tortillas
• 2 cups finely shredded red cabbage
• 8 teaspoons reduced-fat sour cream
• 8 lime wedges

1. To prepare salsa, combine the first 8 ingredients; let stand 30 minutes.
2. To prepare fish, place fish in a shallow dish; drizzle with 2 tablespoons juice. Cover and marinate in refrigerator 30 minutes, turning fish occasionally.
3. Remove fish from marinade, discarding marinade; pat fish dry with paper towels. Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Cut fish into chunks.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage, 1/3 cup salsa, 1 teaspoon sour cream, and 1 lime wedge. Serve immediately.
5. Beer note: Lager is the white wine of beer--perfect with spicy foods or fish dishes. Pop open a Caribbean Red Stripe Lager ($50 for a six-pack), with its subtle aromas of sweet malt, grain, and fresh hay. It's delicate, yet refreshing against the jalapeno heat. The light, fluffy texture is also a nice contrast to the crunch of the fish. --Jeffery Lindenmuth

salsa, papaya, red bell pepper, red onion, unsweetened coconut, fresh cilantro, lime juice, pepper, salt, red snapper, lime juice, salt, freshly ground black pepper, canola oil, remaining ingredients, corn tortillas, red cabbage, sour cream, lime

Taken from www.myrecipes.com/recipe/fish-tacos-with-papaya-coconut-salsa (may not work)