Fish Tacos with Mango Salsa & Chipolte Chili Lime Sauce

unWine'd with a pour...

Chenin Blanc from Vouvray (Loire Valley area of France) $16

Wheat straw or lighter in color...

Melon, honeysuckle & slight hints of citrus on the nose...

Crisp with nice acidity and it paired well with the fish tacos...

pre-par-a-to-ry info


Fish:
Talapia fillets, approx 5 to 6 oz each
A couple pinches of salt and pepper on each side
Bake @ 350 degrees for 17 minutes (you can pan fry or grill, your call)


Mango Salsa:
1 peeled & diced mango
1 plum tomato, seeded & diced
1 1/2 tbsp finely chopped fresh cilantro
3 green onions sliced thinly
2 tbsp scallions sliced thinly
1 lime juiced
1 tbsp lemon juice
2 jalapeños (remove core and seeds), cut in half and roasted under the broiler for 8 - 10 minutes, then dice
(Mix all ingredients together and refrigerate for 30 minutes to 1 hour)


Chipolte Chili Lime Sauce:
2 tbsp mayonnaise
1/2 cup sour cream
2 tbsp fresh squeezed lim juice
1 garlic clove, finely chopped
1/2 tsp chipolte chili powder
1 pinch salt
(Mix all ingredients and refrigerate for 30 mins to 1 hour)


Cheers...