Description
Grilled Fish Tacos with Mango Salsa is a flavorful dish featuring grilled fish topped with a fresh mango salsa, served in warm corn tortillas.
Ingredients
Scale
- 2 cups fresh white fish fillets (such as tilapia or cod)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1/2 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Rub the spice mixture over the fish fillets.
- Grill the fish for about 3-4 minutes on each side, or until it flakes easily with a fork. Remove from the grill and let it rest for a few minutes.
- While the fish is resting, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.
- Warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable.
- To assemble the tacos, place a few pieces of grilled fish on each tortilla, top with shredded cabbage, a few slices of avocado, and a generous spoonful of mango salsa. Squeeze fresh lime juice over the top before serving.
Notes
- For a spicier kick, add more jalapeño to the salsa or drizzle some hot sauce over the tacos.
- Substitute the fish with shrimp or grilled chicken for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg