The Most Epic Grilled Fish Tacos With Mango Salsa Food

FISH TACOS WITH MANGO SALSA

Steps:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
• Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
• Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

THE MOST EPIC GRILLED FISH TACOS WITH MANGO SALSA

Steps:

• Heat grill to medium high heat, about 375°-400°F.
• In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
• Pat the cod dry, rub spice blend onto the fish.
• Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT'S GRILLING OR YOU'LL HAVE A MESS)
• Once fish is done, remove from the grill and let rest.
• To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.
• To make the chimichurri: add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice to a small blender. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
• Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.

GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA

Steps:

• For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
• For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
• Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
• Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
• To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

MANGO SALSA FISH TACOS

Steps:

• Preheat oven to 500°F with racks on the top and bottom levels.
• Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
• Before serving, stir in avocado and cilantro.
• Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.
• Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
• Place a baking sheet on each oven rack and preheat 5 minutes.
• Blend flour, cornmeal, and seasonings in a shallow dish.
• Coat marinated fish on both sides with flour mixture.
• Remove a hot pan from oven and spray with nonstick spray.
• Place fillets on hot pan and roast on top rack 5 minutes.
• Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes.)
• Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
• Toast tortillas just until they're lightly crisp around the edges, 2-3 minutes.
• Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
• Dredge both sides of marinated tilapia in flour-cornmeal mixture.