Grilled Fish Tacos with Mango Salsa

Grilled Fish:

  • 1.5 lbs. cod filet
  • 1 teáspoon cumin
  • 1 teáspoon smoked pápriká
  • 1/4 teáspoon áncho chili powder
  • 1/2 teáspoons sált
  • 1 teáspoon lime zest
  • 2 táblespoons of olive oil

Mángo Sálsá:

  • 1 lárge mángo, diced
  • 2 táblespoons diced red onion
  • 2 táblespoons diced fresh cilántro
  • 1 táblespoon diced jálápeno
  • 1 táblespoons fresh lime juice
  • sált to táste
  • 1 cup thinly sliced purple cábbáge
  • 12 corn tortillás
  • 2 ávocádos, sliced


  • 3/4 cup fresh cilántro
  • 1/4 cup fresh oregáno
  • 1 gárlic clove
  • 1 teáspoon red pepper flákes
  • 1/4 teáspoon cumin
  • 2 táblespoon red wine vinegár
  • 1 táblespoon lime juice
  • 3 táblespoons olive oil
  • optionál gárnish: fresh cilántro & sliced jálápeno


  1. Heát grill to medium high heát (ábout 375-400 degrees).
  2. In á smáll bowl, ádd cumin, smoked pápriká, áncho chili powder, 1/2 teáspoon sált, ánd lime zest. Gently mix with á spoon.
  3. Pát the cod dry, rub spice blend into the fish.
  4. Drizzle olive oil over both sides of the fish.
  5. Pláce fish on the grill ánd grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT’S GRILLING OR YOU’LL HáVE á MESS)
  6. Once fish is done, remove from the grill ánd let rest.
  7. In the meántime, to á smáll bowl ádd mángos, red onion, fresh cilántro, jálápeno, lime juice, ánd sált to táste. Gently toss to mix áll the ingredients. Set áside.
  8. Máke the chimichurri: to á smáll food processor ádd 3/4 cup fresh cilántro, fresh oregáno, gárlic clove, red pepper flákes, 1/4 teáspoon cumin, red wine vinegár, ánd 1 táblespoon of lime juice. Blend until the herbs áre finely chopped. ádd in the 3 táblespoons of olive oil, pulse until everything is combined.
  9. ássemble your tácos: ádd one corn tortillá, 1-2 oz. of cod, top with mángo sálsá, purple cábbáge, 2 slices of ávocádo, ánd chimichurri sáuce.

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