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Pickerel Tacos with Mango Pineapple Salsa

Fude Inspired Cuisine and Wine Bar

A new classic, this light summer favourite is great for the lake. To cook on the barbeque, dry toast the shell, then wrap the pickerel in tin foil and place on grill.

Ingredients
Salsa
1\4 cup pineapple, diced small
1\2 cup mango, diced small
1\4 cup red onion, finely chopped
1\4 cup red pepper, finely chopped
1 tsp cilantro, chopped
1 lime, zested and juiced
1 Tbsp honey
1 tsp coriander
1\8 tsp cumin
pinch cayenne
dash tabasco sauce
salt, to taste

Tacos
1/4 cup pickerel, diced
2 Tbsp toasted coconut
2  6“ corn tortillas
1 Tbsp oil
1/4 cup lettuce, shredded
2 tbsp citrus aioli
cilantro, to garnish
1 lime wedge

Method
Salsa
Put all ingredients in a bowl and mix with a spoon until thoroughly combined.

Tacos
1.  Toss fish in coconut and place in a 350ºF oven for 6 mins, or until insides are opaque.
2.  Meanwhile, toast tortillas by placing 1 Tbsp of oil in a sauté pan and letting the shell cook for 2 minutes per side, or by brushing with oil and letting toast in oven for 3 mins beside the fish.
3.  To assemble taco, fill shell with lettuce, then top with fish, red onions, and 2 Tbsp mango salsa. Drizzle with aioli and finish with cilantro and a lime wedge.

Yield 2 tacos

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