Grilled Fish Taco with Mango Avocado Salsa Recipe
Who does not love grilled fish tacos! This one is served in lettuce leaves so that you can indulge without the bulk! Make a big batch of this Mexican Fish Rub and use it all summer long!
Ingredients
- Mexican Fish Rub
- 2 tsp. smoked or regular sweet paprika
- 2 tsp. chili powder
- 1 tsp. chipotle chili powder, optional
- 1½ tsp. kosher salt or 1 tsp. sea salt
- ½ tsp. ground coriander
- Olive oil to rub on the fish before the rub is
- applied
- 1-2 pounds firm while fish, B.C snapper,
- halibut, snapper, cod
- About 2 cups shredded cabbage, I like
- red and green mixed
- 3-4 limes cut in wedges
- Corn tortillas or fresh lettuce leaves,
- Boston or iceberg
- Mango Avocado Salsa
- 2 Tbs. orange juice, strained
- 2 Tbs. lime juice, strained
- 2 Tbs. extra virgin olive oil
- 1 clove garlic, minced
- 1 tsp. honey
- 1 tsp. soy sauce
- pinch kosher salt or to taste
- 1 ripe avocado, diced
- 1 ripe mango, diced
- 2-3 Tbs. finely chopped red onion
Instructions
- 1
In a small bowl mix together the ingredients for the Mexican Fish Rub.
- 2
Make the Mango Avocado Salsa: Whisk together the OJ, lime juice, olive oil, garlic, honey, soy sauce and salt in a bowl. In a separate bowl, toss together the avocado, mango and red onion, pour the dressing over the avocado mango mixture, toss gently. Set aside.
- 3
Drizzle the olive oil over the fish and sprinkle some of the Mexican Fish Rub all over the fish, you will not need it all. Let stand at room temperature for 30 minutes while you are preheating the grill.
- 4
Preheat the grill to med-high. When the grill is hot, oil the grill grates well using spray or a damp paper towel dipped in vegetable oil (using tongs to hold the paper towel). Be generous.
- 5
Place the fish on the oiled part of the grill and cook on each side until golden grill marks are formed, about 3-4 minutes per side. Remove to a cutting board and roughly chop.
- 6
Place the tortillas or lettuce leaves on a platter or individual plates, top with fish, Mango Avocado Salsa and limes. Serve HOT! Serves 4-8
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Grilled Fish Taco with Mango Avocado Salsa?
This Grilled Fish Taco with Mango Avocado Salsa recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 26 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this grilled fish taco with mango avocado salsa ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.