Fish Tacos With Mango Salsa

As part of a special six-part series called "Impress The Chef," each of the anchors was given an assignment: Prepare a home-cooked meal for resident chef Bobby Flay.

The Early Show's Rene Syler kicked the series off.

Though she admits she is not entirely confident in the kitchen, she picked a favorite dish, gave it her best shot, and even impressed herself.

Try her recipe for Fish Tacos with Buff's Mango Salsa.

And CLICK HERE for tips and funny outtakes for the series.

FISH TACOS:

4 Tilapia filets
8 corn tortillas
1/2 cup cabbage
mango salsa (see recipe)
white sauce (see recipe)
1 avocado
lemon
lime
grapeseed oil

RENE'S HUSBAND'S MANGO SALSA:

5 roma tomatoes
2 mangos
1 medium red onion
1 bunch of cilantro
1 tbs chipotle powder
1 tbsp olive oil
1 tbsp lemon juice
dash salt and pepper

Slice tomato and take meat out. Dice into quarter-inch pieces. Peel and dice mango, also in quarter-inch pieces. Dice red onion. Mix together in large bowl along with cilantro, chipotle powder, oil, lemon juice and salt and pepper; refrigerate until ready to use. (Best to let this chill for a few hours.)

WHITE SAUCE:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 packet Old El Paso Taco Seasoning
1/4 cup cilantro
Put everything in a bowl, mix it together and refigerate until ready to use.

HOW TO COOK THE FISH TACOS:

Cut Tilapia into 1/2 inch strips. Put in glass pan. Squeeze lemon and lime juice over fish and marinate for five minutes.

Pour 2 tbsp of grapeseed oil in pan and turn heat on high. After five minutes, pat off fish, then place in pan. Cook until firm, about 3 minutes. Take out and set on paper towel. Now you're ready to build your tacos.

On warm corn tortillas, place fish, white sauce, cabbage, salsa and avocado. You also may add hot sauce. Fold and eat. ENJOY!