Fish Tacos With Salsa And Pineapple Crema

• 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

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.

salsa, mango, purple cabbage, pineapple, roma, green bell pepper, maui sweet onion, cilantro, lime, sugar, pineapple, syrup, sour cream, fish, canola oil, flour, onion powder, paprika, salt, garlic, powdered ginger, chipotle powder, fresh finely ground black pepper, cayenne pepper, corn, avocados, salt, lemon

Taken from www.food.com/recipe/fish-tacos-with-salsa-and-pineapple-crema-506219 (may not work)