Fish Tacos With Salsa and Pineapple Crema

Submitted by adopt a greyhound

"Found on Pinterest"

 

• Ready In: 30mins
• Ingredients: 27
• Yields: 8-12 tacos
• Serves: 4-6

ingredients

• Salsa

• 1 ripe mango, diced
• 1⁄2 cup thinly shredded purple cabbage
• 20 ounces pineapple chunks in heavy syrup, well drained and chopped (save the syrup)
• 2 roma or 2 plum tomatoes, seeded and chopped
• 1⁄2 of a green bell pepper, chopped
• 1⁄3 cup finely chopped maui sweet onion (or Vidalia)
• 1⁄4 cup cilantro, chopped fine
• juice of one lime
• 1 tablespoon sugar

• the pineapple crema

• the syrup from a 20 oz. can pineapple chunk
• 16 ounces sour cream

• for the fried fish

• canola oil, for frying***
• 3 lbs fresh fish fillets
• 1 1⁄2 cups all-purpose flour
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon powdered ginger
• 1 teaspoon dried chipotle powder
• 1 teaspoon fresh finely ground black pepper
• 1⁄8 teaspoon cayenne pepper
• 8 -12 soft corn (your choice, we like corn) or 8 -12 flour tortillas (your choice, we like corn)
• shredded iceberg lettuce
• 2 avocados, cut into chunks
• coarse sea salt
• lemon and lime wedge

directions

1. Make the salsa in advance:

2. Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use.

3. make the pineapple crema in advance:

4. Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.
5. Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go.
6. ***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience…but watch that fish very closely so it doesn’t burn. Clarify the butter in advance to keep it from smoking.
7. To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.).
8. Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.