Grilled Fish Tacos with Fresh Mango Salsa
Flaky white fish and a sweet, tangy mango salsa make a bright, fresh taco that comes together quickly. The salsa can be made while the grill heats, so dinner is on the table in about half an hour. Serve them for a weeknight meal or a summer cookout.
Preparation Steps
Make the salsa: stir together the mango, red onion, cilantro, lime juice and a pinch of salt. Set it aside so the flavors can mingle while you cook the fish.
Heat a grill or grill pan to medium-high, about 400°F (200°C), and oil the grates well.
Pat the fish dry. Rub it with the olive oil, then season both sides with the chili powder, cumin and salt.
Grill the fish for 3 to 4 minutes per side, turning once with a wide spatula, until it is opaque and flakes easily with a fork. It should reach 145°F (63°C) in the thickest part.
Squeeze the lime half over the fish and break it into large flakes.
Warm the taco shells or tortillas, fill them with fish and top with a generous spoonful of mango salsa. Serve with lime wedges.
Tips & Variations
- Fish sticks less if the grill is very hot and well oiled; wait until it releases on its own before flipping.
- No grill? Pan-sear the fish in a hot skillet for the same time. Pineapple or peach works in place of mango.
- Store leftover fish and salsa separately in the fridge for up to 2 days. Reheat the fish gently until steaming and assemble fresh tacos.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!