Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- Salt and pepper, to taste
- 8-10 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped cilantro
- Lime wedges, for serving
For the Mango Salsa:
- 1 large mango, peeled and diced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Brush both sides of fish fillets with the spice mixture.
4. Grill fish for 3-4 minutes per side, or until cooked through.
5. While the fish is cooking, make the mango salsa. In a medium bowl, combine diced mango, red onion, jalapeño pepper, cilantro, lime juice, salt, and pepper. Mix well.
6. Warm tortillas on the grill for 10-15 seconds per side.
7. To assemble tacos, place a small amount of shredded cabbage on each tortilla. Top with a piece of grilled fish, a spoonful of mango salsa, and a sprinkle of chopped cilantro.
8. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 23g
Protein: 16g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- Any white fish fillets can be used in place of tilapia or cod.
- Flour tortillas can be used instead of corn tortillas.
- Shredded lettuce can be used instead of cabbage.
- Parsley can be used instead of cilantro.
- Pineapple can be used instead of mango in the salsa.
Variations:
- Add avocado slices to the tacos.
- Use a different type of salsa, such as peach or pineapple salsa.
- Top tacos with a dollop of sour cream or Greek yogurt.
- Add a sprinkle of crumbled feta cheese.
Tips and tricks:
- Make sure to brush both sides of the fish fillets with the spice mixture for maximum flavor.
- Warm the tortillas on the grill for added flavor and texture.
- Use a fish spatula to flip the fish fillets on the grill.
- If using a grill pan, make sure to lightly oil the pan before cooking the fish.
Storage instructions:
Leftover fish and salsa can be stored in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, warm the fish in the microwave or oven until heated through. The salsa can be served cold or at room temperature.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and cilantro sprigs.
Garnishes:
Lime wedges, chopped cilantro, crumbled feta cheese, sliced avocado
Pairings:
Serve with a side of black beans and rice or a simple green salad.
Suggested side dishes:
Black beans and rice, green salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure the grill is well-oiled and the fish is brushed with enough olive oil.
- If the tortillas are tearing, warm them on the grill for a shorter amount of time.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fish tacos originated in Baja California, Mexico, and have since become a popular dish in many parts of the world.
Flavor profiles:
The grilled fish is seasoned with a blend of chili powder, cumin, and garlic powder, giving it a smoky and slightly spicy flavor. The mango salsa adds a sweet and tangy contrast to the dish.
Serving suggestions:
Serve with lime wedges and a cold beer for a refreshing and satisfying meal.
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Region: Mexican