Grilled Fish Tacos with Mango Salsa
These Grilled Fish Tacos with Mango Salsa combine fresh. Smoky grilled fish, sweet-tangy mango salsa, and warm tortillas create the perfect summer dinner.
Ingredients
- 1.5 pounds firm white fish like mahi-mahi or cod
- 2 tablespoons olive oil
- 1 lime juiced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 ripe mangos diced
- 1/2 red onion finely chopped
- 1 jalapeño seeded and minced
- 1/3 cup fresh cilantro chopped
- 1 lime juiced
- Pinch of salt
- 12 corn tortillas
- 1 cup shredded cabbage
- Lime wedges for serving
- Mexican crema or sour cream optional
Instructions
- Combine olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl. Pat the fish dry and coat it with this marinade. Let it rest for 15-20 minutes (not longer, as the lime juice will start cooking the fish).
- While the fish marinates, prepare the mango salsa by combining all salsa ingredients in a bowl. Let it sit to allow flavors to meld.
- Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
- Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork. Transfer to a plate and let it rest for 5 minutes before gently breaking into chunks.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by laying down some shredded cabbage, adding the grilled fish, and topping with generous spoonfuls of mango salsa. Finish with a drizzle of crema if desired.