Spicy Grilled Fish Tacos with Mango Salsa
Spicy Grilled Fish Tacos with Mango Salsa
Ingredients
For the Spicy Grilled Fish
- 1 pound white fish fillets, such as tilapia, cod, or mahi-mahi, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1/4 cup cilantro, fresh, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving
- 8 corn tortillas
- 1 avocado, sliced, for garnish
- 1/4 cup sour cream or Greek yogurt, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the fish pieces with olive oil, lime juice, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss gently to coat evenly. Let marinate for at least 10 minutes.
⏱️ 5 min
- 2
While the fish marinates, prepare the mango salsa. In a separate bowl, gently combine the diced mango, red onion, jalapeno, chopped cilantro, lime juice, and salt. Stir to mix and set aside.
⏱️ 5 min
- 3
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Add the marinated fish pieces in a single layer. Grill for 2-3 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking.
⏱️ 5 min•🌡️ 375
- 4
Warm the corn tortillas. You can do this by briefly heating them in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a few seconds per side until pliable.
⏱️ 3 min
- 5
Assemble the tacos. Place a portion of the grilled fish onto each warm tortilla. Top generously with the mango salsa. Garnish with sliced avocado and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Grilled Fish Tacos with Mango Salsa
Ingredients
For the Spicy Grilled Fish
- 1 pound white fish fillets, such as tilapia, cod, or mahi-mahi, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 2 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 1 jalapeno, seeded and finely diced
- 1/4 cup cilantro, fresh, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving
- 8 corn tortillas
- 1 avocado, sliced, for garnish
- 1/4 cup sour cream or Greek yogurt, for garnish (optional)
Instructions
- 1
In a medium bowl, combine the fish pieces with olive oil, lime juice, chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper. Toss gently to coat evenly. Let marinate for at least 10 minutes.
⏱️ 5 min - 2
While the fish marinates, prepare the mango salsa. In a separate bowl, gently combine the diced mango, red onion, jalapeno, chopped cilantro, lime juice, and salt. Stir to mix and set aside.
⏱️ 5 min - 3
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Add the marinated fish pieces in a single layer. Grill for 2-3 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking.
⏱️ 5 min•🌡️ 375 - 4
Warm the corn tortillas. You can do this by briefly heating them in a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or directly over a low gas flame for a few seconds per side until pliable.
⏱️ 3 min - 5
Assemble the tacos. Place a portion of the grilled fish onto each warm tortilla. Top generously with the mango salsa. Garnish with sliced avocado and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min