Grilled Fish Tacos with Mango Salsa
Grilled Fish Tacos are my favorite item to order on a menu when eating out. I love how light and fresh they are, and I especially love when they come with a fruit salsa. Recently, I ordered some fish tacos at a local restaurant that I couldn't wait to come home and try to recreate - with a healthy spin of course!
I prefer to use a lightly flavored fish (like cod or grouper), seasoned and grilled until flaky. Place the grilled fish in a warm tortilla and top with a fruit salsa, such as peach, pineapple or mango (see Mango Salsa recipe below), greens and avocado. Serve with a side of cilantro lime rice and a glass of white wine to complete the dish.
Fish Tacos with Mango Salsa
Grilled fish topped with a perfectly refreshing mango salsa makes for the perfect light and fresh dinner that the entire family will love.
2 pounds cod fillet, skinned
2 tablespoons extra virgin olive oil
1 lime, juiced
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
2 teaspoons salt
½ teaspoon black pepper
8-12 flour tortillas
SUGGESTED TOPPINGS: sliced avocado, mixed greens, mango salsa (see recipe below), chopped cilantro, diced red onion, lime wedges
In a small bowl, combine olive oil, lime juice, chili powder, garlic powder, onion powder, dried parsley, salt and pepper.
Place each fillet on a sheet of aluminum foil.
Rub each side of the fillets with olive oil mixture.
Heat grill to medium heat.
Wrap the seasoned fish tightly with aluminum foil.
Cook on the grill for about 3-5 minutes on each side, or until the fish easily flakes.
Warm tortillas on the grill or in the microwave.
Assemble tacos and serve with suggested toppings.
Perfect served with chips or on top of tacos, grilled chicken or grilled pork.
2 mangoes, diced (about 3 cups)
1 cup red onion, diced
1 jalapeño, diced and seeded
½ cup fresh cilantro, chopped
1-2 tablespoons lime juice (approx. 1 lime)
¼ teaspoon sea salt
Combine all ingredients in a large bowl. Season to taste. Serve with chips or as topping to tacos, grilled chicken or pork.
Makes 8 (½ cup) servings