I was with my little 4-year-old grandson Ryland in the grocery store yesterday. I asked him what he wanted for lunch, and he said, "Fish Sticks!" As it turned out, Publix had their Mrs. Paul's Crunchy Fish Sticks as well as their Crispy Fish Fillets, buy one get one free. That was pretty easy! I would make him his fish sticks, but I wanted something a little different. Already an idea was forming for fish tacos for me, because I already had some tortillas in the refrigerator. Just prior to our grocery trip, I had offered him some fresh pineapple, which he really liked. So at the grocery store, I decided to buy him a whole pineapple. It rode around in his "car buggy" with him, like an old friend. One thing led to another, and I ventured out to try a mango, something I don't often buy or eat. Also picked up some micro greens, just thinking, as I drove the "car" with Ryland and his pineapple through the produce section. I brought it all home, made Ryland's fish sticks and cooked myself a crispy fillet, and my "Ryland-Inspired Fish Tacos with Mango Salsa" were born. They are over-the-top delicious. They even have a homemade tartar sauce.
Pineapple Salsa
1/2 c. fresh mango, chopped
1/2 c. fresh pineapple chunks
1/2 avocado, cut into cubes
1/4 c. red/orange/yellow pepper, chopped
2 T. chopped red onion, diced
2 T. balsamic vinegar
1 T. olive oil
Salt and Pepper
Stir together and let marinate a few minutes
1/4 C. mayonnaise
1 T. diced red onion
1 T. sweet pickle relish
1 T. lemon juice
a few drops of Tabasco sauce
1/4 tsp dill weed
1/2 tsp. sugar
Stir to combine
To assemble tacos:
On top of flour tortillas spread 1-2 T. tartar sauce.
Next, lay a handful of micro-greens down the middle
Then put about 1/2 cup of the mango salsa down the center
Finally, place one or two (I used one) crispy fish fillet on top.
You won't be sorry for taking the time to gather the fresh ingredients and combining it with the convenience of the frozen crispy fish fillets.
Ryland says, "You're welcome."
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