Fish Tacos w/ Tropical Salsa

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Much to my surprise, during a recent trip to Greece my son gobbled up fresh fish during lunch proclaiming that “he loves fish”.  Wanting to take advantage of this newfound adoration I came home searching for new ways to appease his ever-changing appetite.  I’m always on a quest to find new ways to serve fish to my family.  This isn’t always easy since they shy away from anything that has too strong of a fish flavor.  Part of the attraction of the fish in Greece was it’s fresh and mild taste.  I’ve learned that the best way to get them to eat fish at home is to  make sure that there are plenty of other flavors accompanying the main dish and these tacos do the trick.

I used Cod filets for my tacos but any firm white fish will do.  Breading the fish in panko crumbs before frying it created a crispy crust on the exterior of the each piece that added additional texture to the taco. The tropical salsa was made with the fruits  I had available.  Make sure they are ripe since under ripe fruit will not yield the same flavorful results.  Fresh peaches would also work in this salsa.  You can use them in place of one of the other fruits or add them into the mix for more variety.

FISH TACOS W/ TROPICAL SALSA

8 Greek-style pitas

For the salsa:

1 avocado, diced

1/2 cup mango, diced

1/2 cup fresh pineapple, diced

1 chili pepper, minced

1 small red onion, minced

1/4 cup chopped cilantro

Juice of 1 lime

Salt & pepper to taste

For the filling:

1 small head radicchio, thinly sliced

1 tablespoon cider vinegar

1 tablespoon sugar

1 teaspoon salt

For the fish:

1 pound firm fish filets, cut into strips

6 tablespoons olive oil, divided

2 eggs

2 tablespoons water

1 cup Panko bread crumbs

1/2 cup all-purpose flour

Salt & pepper

  • Wrap the pitas in aluminum foil and place in a 200 degree oven until ready to serve.
  • To make the salsa, combine the avocado, mango, pineapple, red onion, chili pepper, and lime juice in a medium-sized bowl.  For a spicier salsa use the seeds of the chili pepper, for a milder salsa, remove them before mincing.  Season with salt and pepper and set aside.
  • To make the filling, combine the radicchio, cider vinegar, sugar, and salt in a small bowl.  Set aside until ready to serve.
  • For the fish:  Place the eggs and water in a shallow dish and whisk to combine. Place the flour, salt, and pepper in a separate shallow dish and whisk to combine.  Place the panko crumbs in a third shallow dish.
  • Dip the pieces of fish in the egg mixture and coat them on both sides.  Dredge each piece in the flour then in the panko crumbs.  Set aside.
  • Heat one-third of the olive oil in a large skillet placed over medium-high heat until it is shimmering.
  • Working in batches and adding more oil as needed, fry the fish for 3-4 minutes on the first side then an additional 2-3 minutes on the second side until each piece is browned and crispy.
  • Remove from the pan and set aside on a paper towel lined plate while the remainder of the fish is cooking.
  • To assemble, place two pitas on each of four plates.  Divide the radicchio mixture over the top of each pita then place 2-3 pieces of fish on top of the radicchio.  Top with the salsa and serve immediately.

Serves 4

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