CRISPY TACOS – CALYPSO AND MANGO SALSA

Ingredients:
For the fish:

• 1 lb (450 g) white fish, cut into 1-inch cubes.

• 2 tbsp (30 ml) cornstarch.

• 2 tbsp (30 ml) flour.

• 1/3 cup (80 ml) canola oil.

• 2 tbsp (30 ml) Calypso hot sauce.

• 1/4 tsp (1.5 ml) salt.

For the salsa:

• 3 mangoes, diced.

• 1/4 cup (60 ml) fresh cilantro, chopped.

• 2 green onions, finely chopped.

• 1 tsp (5 ml) fleur de sel.

• 3 tbsp (45 ml) olive oil.

For the guacamole:

• 3 avocados.

• 3 tbsp (45 ml) lime juice.

• 1 tbsp (15 ml) olive oil.

• 2 tbsp (30 ml) red onion, finely chopped.

• 1/2 tsp (2.5 ml) salt.

For the tacos:

• 8–10 grilled corn tortillas.

• Crumbled feta.

• Cherry tomatoes.

Preparation steps:
For the fish:

1. Pat the fish pieces dry and place them in a large bowl. Add the cornstarch and flour, tossing to coat evenly.

2. Heat the oil in a non-stick skillet over medium heat. Cook the fish until perfectly golden, removing occasionally to drain if needed.

3. Transfer to a clean bowl, add the Calypso sauce and a pinch of salt. Mix gently and let rest.

For the salsa:

In a bowl, combine the mango, cilantro, green onions, salt, and olive oil. Taste to ensure it’s delicious, adjust as needed, and set aside. (Optional: add a bit of Calypso for extra flavor!)

For the guacamole:

Mash the avocados in a bowl, then mix in the lime juice, olive oil, red onion, and salt. Taste and adjust seasoning as desired. (Optional: a touch of Vertigo hot sauce works great!)

For assembling the tacos:

1. Lightly grill the tortillas.

2. Spread some guacamole on each, add the spiced fish, salsa, feta, and cherry tomatoes.

3. Fold and enjoy immediately!

Enjoy your meal!