Whisk together stay sauce, lime juice, ginger, garlic and red pepper flakes in a small bowl. Set aside
Using a spray bottle, lightly spray okra. If you do not have a spray bottle, place okra in a medium bowl and gently toss with olive oil until evenly coated.
When the skillet begins to smoke, arrange okra in skillet making sure not to overcrowd it. if you do not have enough space, cook okra in batches
Once one side of the okra is charred, about 2 minutes, rotate 90 degrees and continue searing. Do so until all sides are charred
Transfer to proper towel lined sheet tray. Sprinkle with salt and cool
To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
