Serves 4
40 min
Grilled Fish Tacos with Mango and Tomato Salsa
Recipe GLPRde3e9c03fdf35e
Perfectly grilled white fish tacos topped with a fresh, vibrant salsa made from ripe mango, cherry tomatoes, cilantro, and chives, finished with creamy avocado, crumbled Cotija cheese, and crisp cabbage. This light and flavorful meal comes together in minutes and is ideal for a quick weeknight dinner or weekend gathering.
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Ingredients
1 cup cherry tomatoes, halved
1/4 cup fresh cilantro, finely chopped
2 tablespoons fresh chives, chopped
1 ripe mango, peeled, pitted and diced
1 Juice from 1 lime
Kosher salt, to taste
1 1/2 pounds white fish fillets (such as mahi mahi or tilapia), cut into 4 pieces
1 tablespoon honey
2 teaspoons smoked paprika
1 to 2 teaspoons chipotle chile powder or chili powder, to taste
1/2 teaspoon garlic powder
Freshly ground black pepper, to taste
Olive oil, for coating
6 to 8 corn or flour tortillas, warmed
1 ripe but firm avocado, peeled, pitted and diced
1/2 cup crumbled Cotija cheese
Shredded cabbage, for serving
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
Prepare the mango and tomato salsa by combining the halved cherry tomatoes, chopped cilantro, chives, diced mango, and lime juice in a medium bowl. Season with kosher salt to taste, adjust the level of heat and spice to your preference, and set aside.
Heat a large cast-iron skillet or grill pan over high heat (or preheat a gas or charcoal grill to high heat). Allow the cooking surface to become hot and ready.
Pat the fish pieces dry with paper towels. Place them on a clean plate and lightly drizzle with honey. Season generously with smoked paprika, chipotle or chili powder, garlic powder, salt, and black pepper. Rub the entire surface of each fish piece with olive oil to create an even coat.
Once the skillet or grill is very hot, carefully add the seasoned fish pieces. Cook for approximately 4 minutes on the first side without moving them. Flip and cook the other side for another 4 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. Remove from heat and let rest for 1 to 2 minutes. Using a fork, gently break the cooked fish into bite-sized pieces.
Warm the corn or flour tortillas using your preferred method. To assemble the tacos, place a portion of flaked fish on each tortilla, then generously top with the mango and tomato salsa, diced avocado, and crumbled Cotija cheese. Finish with a garnish of shredded cabbage and fresh cilantro. Serve immediately with lime wedges on the side.
