Grilled Fish Tacos with Mango Salsa and Red Cabbage

Enjoy flavorful Grilled Fish Tacos with Mango Salsa and Red Cabbage. Easy recipe for a vibrant dish bursting with colors and delicious tropical flavors!"

Embark on a delectable culinary adventure with our exquisite Grilled Fish Tacos with Mango Salsa and Red Cabbage recipe! This delightful dish blends tender, perfectly seasoned grilled fish with a zesty mango salsa that offers a refreshing burst of sweetness and a hint of spice, thanks to optional jalapeños.

To complement the succulent fish and vibrant salsa, we add a crunchy red cabbage slaw that provides just the right amount of tanginess and crunch. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is designed to be straightforward and foolproof, ensuring a restaurant-quality meal every time. For the best results, use fresh, high-quality fish like cod or tilapia, and make your mango salsa ahead of time to allow the flavors to meld beautifully.

Try warming your tortillas on the grill for a few seconds on each side to impart a subtle smokiness and enhance their texture.

To take your Grilled Fish Tacos with Mango Salsa and Red Cabbage to the next level, consider these helpful tips and variations. If you prefer an extra layer of flavor, marinate the fish in a mix of lime juice, garlic, and a dash of olive oil for about 15 minutes before grilling. For those who like a bit more heat, feel free to add an extra jalapeño to the mango salsa or a sprinkle of cayenne pepper to the fish seasoning. Additionally, try warming your tortillas on the grill for a few seconds on each side to impart a subtle smokiness and enhance their texture. Don’t forget to experiment with toppings—fresh avocado slices, a dollop of sour cream, or a sprinkle of crumbled queso fresco can add a unique twist to your tacos. With these tips, you'll not only enjoy the delicious Grilled Fish Tacos with Mango Salsa and Red Cabbage but also feel confident and capable in your culinary skills!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Servings Yield: 4 servings

Ingredients

For the Grilled Fish:

• 1 lb of white fish fillets (such as cod, tilapia, or halibut)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 8 small tortillas (corn or flour, your choice!)

For the Mango Salsa:

• 1 ripe mango, peeled, pitted, and diced
• ½ red bell pepper, diced
• ¼ red onion, finely chopped
• 1 jalapeño, seeded and finely chopped (optional for those who like a little kick)
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Red Cabbage Slaw:

• 2 cups red cabbage, thinly sliced
• ¼ cup apple cider vinegar
• 1 tablespoon honey
• ¼ teaspoon salt

Optional Toppings:

• Sliced avocado
• Fresh lime wedges
• Sour cream or Greek yogurt

Step-by-Step Grilling Instructions

1. Prep the Fish: Rub the fish fillets with olive oil and season them with the chili powder, cumin, paprika, garlic powder, salt, and pepper. Let the fish marinate for about 15 minutes while you prep your grill.

2. Prepare the Grill: Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Make sure the grill grates are clean and lightly oiled to prevent sticking.

3. Grill the Fish: Place the fish fillets directly on the grill. Grill for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be gentle when flipping to avoid breaking the fillets. If you have a grill basket, you can use it to make flipping easier.

4. Make the Mango Salsa: While the fish is grilling, combine the diced mango, red bell pepper, red onion, jalapeño (if using), and fresh cilantro in a medium bowl. Squeeze the lime juice over the mixture, add a pinch of salt, and gently toss to combine. Let it sit for at least 10 minutes to meld the flavors.

5. Prepare the Red Cabbage Slaw: In another bowl, mix the thinly sliced red cabbage with apple cider vinegar, honey, and salt. Let it sit for 10-15 minutes to soften the cabbage slightly and develop the flavors.

6. Assemble Your Tacos: Warm your tortillas on the grill for a few seconds on each side. Assemble the tacos by placing a portion of the grilled fish in each tortilla. Top with a generous spoonful of mango salsa and red cabbage slaw. Add any optional toppings you like, such as sliced avocado, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice.

Helpful Tips and Variations

• Grill Basket: Using a grill basket can make handling the fish fillets easier and keep them from falling apart.
• Foil Packets: For extra delicate fish, consider placing them in foil packets with a bit of olive oil and seasoning. Grill the packets for the same amount of time.
• Extra Heat: If you like more spice, feel free to add cayenne pepper to the seasoning, or serve the tacos with a spicy salsa or hot sauce.
• Storage Tips: Keep leftover fish, salsa, and slaw in separate airtight containers in the fridge. They should stay fresh for up to 2 days.

Food that pair well

1. Black Beans: The earthy flavor of black beans complements the zesty mango salsa and adds protein and fiber to your meal.
2. Corn: Whether grilled or in a salad, corn's sweet and juicy kernels contrast beautifully with the spicy, tangy elements of the tacos.
3. Cilantro Lime Rice: the ultimate companion to a diverse array of dishes, whether indulging in a fiery Mexican banquet or savoring grilled poultry or seafood.

Conclusion

Grilling fish for your tacos is a fantastic way to add a smoky undertone to this already delicious dish. With the vibrant mango salsa and crunchy red cabbage slaw, these tacos are the perfect blend of textures and flavors. Whether you’re hosting a summer BBQ or just looking for a fresh, easy dinner option, grilled Fish Tacos with Mango Salsa and Red Cabbage are sure to impress. Enjoy!

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