Tacos with Fish and Mango Pineapple Salsa


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


1/4 cup pineapple, diced
1/2 cup mango, diced
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


  1. To make the salsa, put all ingredients in a bowl and mix with a spoon until thoroughly combined.
  2. Toss fish in coconut and bake in a 350°F oven for 6 minutes, or until insides are opaque.
  3. Meanwhile, toast tortillas by placing 1 Tbsp of oil in a saute pan and cook the shell for 2 minutes per side. Alternately, brush tortillas with oil and bake in oven for 3 minutes beside the fish.
  4. To assemble taco, fill shell with Lettuce, then top with fish, red onions, and 2 Tbsp mango salsa. Drizzle with aioli and garnish with cilantro and a lime wedge before serving.

Makes 2 servings.

Source: cioa!