Combine the spice blend of paprika, curry, cumin, allspice, ginger, coriander, salt, pepper, fennel, and cayenne. For the salsa, toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro with lime juice; refrigerate for 30 minutes. Create a breading station with an egg-milk whisk and a separate bowl of panko, coconut, and a tablespoon of the spice mix. Heat olive oil in a skillet, then coat tilapia fillets in the egg and panko mixtures. Pan-fry the fish until opaque and golden, about 3 to 5 minutes per side, and serve with the chilled salsa.
Nutrition
Total Fat 8g 10%, Saturated Fat 2g 11%, Cholesterol 80mg 27%, Sodium 646mg 28%, Total Carbohydrate 37g 13%, Dietary Fiber 5g 18%, Total Sugars 12g, Protein 30g, Vitamin C 51mg 253%, Calcium 107mg 8%, Iron 3mg 14%, Potassium 822mg 17%
