Grilled Fish Tacos with Mango Salsa
Ingredients
Grilled Fish
-
1.5
lbs
cod filet
-
1
teaspoon
cumin
-
1
teaspoon
garlic powder
-
1
teaspoon
smoked paprika
-
¼
teaspoon
ancho chili powder
-
½
teaspoon
salt
-
2
tablespoons
olive oil
Mango Salsa
-
1½
cups
fresh mango, diced
-
¼
cup
diced red onion
-
¼
cup
diced fresh cilantro
-
1
tablespoon
diced jalapeno
-
1
tablespoon
fresh lime juice
-
to taste
salt
Tacos
-
1
cup
thinly sliced purple cabbage
-
12
pieces
corn tortillas
-
2
pieces
avocados, sliced
Chimichurri
-
¾
cup
fresh cilantro
-
¼
cup
fresh oregano
-
1
clove
garlic
-
1
teaspoon
red pepper flakes
-
¼
teaspoon
cumin
-
2
tablespoons
red wine vinegar
-
1
tablespoon
lime juice
-
3
tablespoons
olive oil
Instructions
- Preheat the grill to medium-high heat (375°-400°F).
- Mix cumin, garlic powder, smoked paprika, ancho chili powder, salt, and olive oil in a small bowl.
- Pat the cod dry and rub the spice blend onto the fish.
- Grill the fish for 3-5 minutes on each side without touching it.
- Remove the fish from the grill and let it rest.
- In a bowl, combine mango, red onion, cilantro, jalapeno, lime juice, and salt for the salsa.
- For chimichurri, blend cilantro, oregano, garlic, red pepper flakes, cumin, red wine vinegar, and lime juice, then mix in olive oil.
- Assemble tacos by placing cod on corn tortillas and topping with mango salsa, cabbage, avocado, and chimichurri.
Nutrition Facts (estimated)
Servings
10–12 tacos
Calories
406
Total fat
21g
Total carbohydrates
34g
Total protein
21g
Sodium
342mg
Cholesterol
52mg
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