Ingredients for Mango Salsa:
1 1/2c. diced mango
1 small avocado, diced
½ c. diced red bell peppers
¼ c. finely minced red onion
2 Tbsp. Jalapeno White Balsamic
1 Tbsp. minced fresh cilantro
1 Tbsp. freshly squeezed lime juice
pinch of sea salt
Ingredients for Zesty Lime Mayo:
1/3 c. light mayonnaise
1 Tbsp. Jalapeno Lime White Balsamic
1/8 tsp. Salt Cellar Bambino Taco Blend
Ingredients for Fish:
1 ½ lbs. Watersong Steelhead Trout
2 tsp. Chipotle Olive Oil
Saltwest Smashed Peppercorn Sea Salt
1 Tbsp. Pink Grapefruit White Balsamic
8 small soft corn tortillas, warmed
Combine all salsa ingredients in a medium bowl and mix well. Cover and refrigerate until serving time. For Zesty Lime Mayo, whisk the ingredients together in a small a bowl and pop it in the fridge.
Pat fish dry with paper towels and sprinkle both sides with Smashed Peppercorn Sea Salt. Heat Chipotle Olive Oil in a 10-inch, non-stick skillet over medium-high heat. Add fish and cook for 2 –3 minutes, or until edges start to look brown.
Carefully flip fish and cook about 2 more minutes or until lightly browned and cooked through. Exact cooking time will depend on the thickness of the fish. Transfer fish to a serving plate and drizzle Pink Grapefruit White Balsamic over the top.
To assemble tacos, flake the fish or cut into small pieces. Place fish over bottom of warmed tortillas, drizzle with lime mayo and top with salsa. Enjoy!
Tested in our Manitoba Fish Cooking Class.
