The silver lining to this year’s early ice-out: a sooner-than-usual crappie bite. Typically, crappie don’t start spawning until May or June in Minnesota. However, while this year’s El Niño weather pattern truncated our ice season, it also has warmed water to temperatures conducive for crappie spawning.

As temperatures rise this spring, anglers will hit shallow waters or breaks in search of crappies that cannot resist a dangled minnow or waxie. Since walleye and pike don’t open up until May 14, crappie are a great target for fishermen or women looking to wet a line and enjoy blue skies and unseasonably warm Minnesota weather.

With a 10-fish possession limit, crappie — though more work to clean and fillet compared to other fish — make great table fare for the entire family.

The real work for this recipe lies in cleaning the fish. The remaining ingredients and their steps require little work comparatively.

This sweet, subtly spicy mango salsa pairs great with any white fish dish and offers a refreshing experience for your taste buds, very much akin to this early, vibrant Twin Cities weather.

ANCHO CHILE CRAPPIE TACOS WITH MANGO SALSA



Makes six (6-inch) soft-shell tacos.

Mango salsa:

½ medium yellow onion, diced

1 jalapeño, sliced

1 tablespoon freshly minced garlic

1 tablespoon butter

2 fresh mangoes, peeled and diced

1 can (8 ounces) pineapple tidbits, juice included

1 teaspoon kosher salt

1 teaspoon paprika

Crappie:

14 ounces crappie

½ teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon onion powder

½ tablespoon ancho chile powder or chile powder

Corn and black bean salsa:

1 can (15 ounces) black beans, drained and rinsed thoroughly

1 can (15 ounces) whole kernel corn, drained and rinsed thoroughly

¼ medium red onion, finely diced

½ teaspoon pure sesame oil

½ teaspoon kosher salt

Tortillas and toppings:

6-inch flour tortillas

Queso fresco cheese

Freshly chopped cilantro

To prepare mango salsa: In medium pot, combine onion, jalapeño, garlic and butter. Heat over medium-low until onions and jalapeño slices are soft. Add mango chunks and pineapple tidbits. Heat, stirring often, until mango chunks are very soft and contents simmer. Add contents of pot of blender or food processor. Add salt and paprika. Blend thoroughly.

To bake crappie: Heat oven to 450 degrees. Lightly butter or spray baking pan with cooking oils. Place crappie fillets in dish. In small bowl, combine salt, pepper, onion powder and chile powder. Cover crappies with spice mix. Bake for 10 to 12 minutes or until fish is flaky. Remove. Dice.

To prepare black bean and corn salsa: Meanwhile, in medium bowl, combine beans, corn, onion, oil and salt. Mix thoroughly, being careful not to smash beans.

To serve: Heat large skillet on medium. Heat tortillas until both sides are warm and slightly brown. Place queso fresco cheese atop warm tortilla. Add crappie and black bean and corn salsa. Top with dollop of mango salsa. Garnish with freshly minced cilantro.