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Fish Tacos With Salsa and Pineapple Crema
Ingredients:

1 ripe mango, diced
12 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
12 of a green bell pepper, chopped
13 cup finely chopped maui sweet onion (or Vidalia)
14 cup cilantro, chopped fine
juice of one lime
1 tablespoon sugar
the syrup from a 20 oz. can pineapple chunk
16 ounces sour cream
canola oil, for frying***
3 lbs fresh fish fillets
1 12 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
18 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

Instruction:

Make the salsa in advance:. 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. make the pineapple crema in advance:. Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use. 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. ***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 doesnt burn. Clarify the butter in advance to keep it from smoking. To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time. ). 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.

Source: www.food.com