Maui fish tacos with tropical salsa & pineapple crema

~serves 4 to 6 hungry people~

make the salsa in advance:

1 ripe mango, diced

1/2 cup thinly shredded purple cabbage

20 oz. can pineapple chunks in heavy syrup, well drained and chopped (save the syrup)

2 Roma/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

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:

the syrup from a 20 oz. can of pineapple chunks

16 oz. sour cream

Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.

for the fried fish:

canola oil for frying***

3 lb. fresh fish fillets (we used fresh caught sunfish)

1 and 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 chipotle powder

1 teaspoon fresh, finely ground black pepper

1/8 teaspoon cayenne pepper

other ingredients you’ll need:

soft corn or flour tortillas (your choice, we like corn)

shredded iceberg lettuce

2 avocadoes, cut into chunks

coarse sea salt

lemon and lime wedges

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