Spicy Whitefish Tacos with Mango-Avocado Salsa

• Marinade
• 2 Tbsp. ancho chile pepper powder
• 1 Tbsp. chipotle chile pepper powder
• 1 Tbsp. ground cumin
• to taste salt and black pepper
• whitefish fillets, skin removed
• 2 cups KRAFT Lime Cilantro Vinaigrette
• Pickled Red Onions
• 1-1/2 cups red wine vinegar
• 3 each small red onions, sliced, separated into rings
• Mango-Avocado Salsa
• 6 each fresh mangos, peeled, diced
• 6 each avocados, peeled, diced
• 6 each fresh jalapeno peppers, minced
• 2 cups red peppers, small dice
• 1-1/2 cups KRAFT Lime Cilantro Vinaigrette
• 8 doz. corn tortillas (6 inch), warmed

1. Marinade: Mix seasonings; rub over fish in shallow pan.
2. Pour vinaigrette over fish; turn to coat both sides of each fillet.
3. Refrigerate 1 hour.
4. Pickled Red Onions: Pour vinegar over onions in shallow bowl; toss to coat.
5. Refrigerate until ready to use.
6. Mango-Avocado Salsa: Combine all ingredients except tortillas.
7. Refrigerate until ready to use.
8. Remove fish from marinade; discard marinade.
9. Heat nonstick skillet on medium-high heat.
10. Add fish; cook 4 min.
11. on each side or until fish flakes easily with fork.
12. Flake fish; cover to keep warm.
13. For each serving: Place tortillas on serving plate, in 2 stacks of 2 tortillas each.
14. Top each stack with about 1/3 cup each fish and Mango-Avocado Salsa, and several Pickled Red Onion rings.

marinade, ancho chile pepper powder, pepper powder, ground cumin, salt, whitefish, cilantro, red onions, red wine vinegar, red onions, mango, fresh mangos, avocados, jalapeno peppers, red peppers, cilantro, corn tortillas

Taken from www.kraftrecipes.com/recipes/spicy-whitefish-tacos-mango-avocado-salsa-118855.aspx (may not work)