Description
Embark on a delectable culinary adventure with our exquisite 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.
Ingredients
For the Grilled Fish:
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- 1 lb of white fish fillets (such as cod, tilapia, or halibut)
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- 1 tbsp olive oil
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- 1 tsp chili powder
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- 1 tsp cumin powder
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- 1 tsp paprika
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- 1/2 tsp garlic powder
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- Salt and pepper to taste
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- 8 small tortillas (corn or flour, your choice!)
For the Mango Salsa:
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- 1 ripe mango, peeled, pitted, and diced
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- 1/2 red bell pepper, diced
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- 1/4 red onion, finely chopped
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- 1 jalapeño, seeded and finely chopped (optional for those who like a little kick)
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- 1/4 cup fresh cilantro, chopped
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- Juice of 1 lime
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- Salt to taste
- For the Red Cabbage Slaw:
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- 2 cups red cabbage, thinly sliced
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- 1/4 cup apple cider vinegar
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- 1 tbsp honey
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- 1/4 tsp salt
Optional Toppings:
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- Sliced avocado
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- Fresh lime wedges
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- Sour cream or Greek yogurt
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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.
Notes
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!
- Prep Time: 20 minutes
- Cook Time: 15 minutes