Steelhead Tacos with Mango Avocado Salsa
| Ingredients: | |
| New York Steelhead fillets | 2 (6 oz. potions) |
| Lime juice | 1 tbsp. |
| Salt | 1/4 tbsp. |
| Corn Tortillas | 4 |
| For Salsa: | |
| Mango, small dice | 1/4 c. |
| Avocado, small dice | 1/4 c. |
| Red onion, minced |
1 tbsp. |
| Cilantro, minced | 1 tbsp. |
| Lime juice | 1 tsp. |
| Salt | 1/4 tsp. |
| Black Pepper | 1/8 tsp. |
| For Cabbage Slaw: | |
| Red cabbage, chopped | 1 cup |
| Mayonnaise | 1 tbsp. |
| Cilantro | 1 tsp. |
| Salt | 1/4 tsp. |
Directions:
Preheat the oven to 375F. Loosely wrap the steelhead in foil. Once the oven has come up to temperature, bake the fish for 15 minutes. In a bowl, mix all slaw ingredients together. Set aside. In a separate bowl, mix all salsa ingredients
together.
To Assemble Tacos:
Unwrap steelhead and place in a shallow bowl. Flake fish with a fork. Then, warm corn tortillas in the microwave for 30 seconds. Place 2-3 tablespoons of fish in tortilla, top with 1 tablespoon of slaw and garnish with 1 tablespoon of salsa. Repeat process until you have made 3 more tacos.