Steelhead Trout Tacos with Mango Avocado Salsa

Steelhead Trout Tacos with Mango Avocado Salsa

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.

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
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.

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