![]() If you touch it while it’s cooking, you’ll end up causing it to flake and have a mess on the grill. Do not touch the fish while on the grill. ![]() You want to use a sweet mango in the salsa, not a sour green one, so be sure to use one that’s ripe. Ready for the best taco night you’ve ever had?! Just keep these things in mind! Olive oil – Use high-quality olive oil for the best flavor.Lime juice – Again, be sure to use fresh lime juice!.Red wine vinegar – The acidic taste helps to balance the other flavors.Spices – I use a combination of red pepper flakes and cumin to add tiny bit of heat to the sauce.Cilantro – The main ingredient in this easy chimichurri sauce.Avocados – Sliced avocados are one of my favorite toppings for fish tacos.Corn tortillas – Corn tortillas are traditional for Mexican tacos but you can use flour if you prefer.Purple cabbage – I prefer the crunch of cabbage but you can also use lettuce.Lime juice – Be sure to use fresh, not bottled!.Jalapeno – The sweetness of the mango meshes nicely with the heat of the jalapeno.Fresh cilantro – A staple in almost all salsas!.Red onion – For a pop of color and mild flavor.Mango – Use fresh, ripe (not green) mango diced into bite-size pieces.You may substitute with your preferred cooking oil. Olive oil – Oil gets mixed with the seasonings to help them stick to the fish.Seasonings – I use a combination of cumin, garlic powder, smoked paprika, salt and ancho chili powder to have some savory flavor and a bit of heat to the fish.Cod – You can also use a different white fish, like halibut or snapper.I love making this grilled fish tacos in the summer months, when I’d rather be cooking outside than inside and I can get all the ingredients needed for the salsa at the market.Īnd, by the way, even though there’s a lot going on in this recipe, it still all comes together in just 30 minutes!ĭon’t let this list intimidate you – after all, we are making 3 parts of this recipe from scratch! About half of the ingredients are staples that you likely already have on hand and the rest can be found at the local store or farmer’s market! For the Grilled Fish While the fish itself is tasty, the real flavor lies in the mango salsa and chimichurri toppings, which are both made from scratch with fresh ingredients. (Of course, if you don’t like spice, you can easily adjust that!) Between the salsa, chimichurri and seasoned fish, every bite bursts with flavor that is sweet, spicy and savory all in one. The tender, flaky fish used in this recipe all but melts in your mouth. And now there’s a new addition to the regular rotation – these Grilled Fish Tacos, topped with homemade mango salsa and chimichurri sauce. Regular Tex-Mex tacos, crockpot tacos, shrimp tacos and steak tacos are all a regular occurrence in my house. How to Make Grilled Fish Tacos with Mango Salsa.
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