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Grilled Fish Tacos with Mango Salsa and Cilantro Crema

Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 tacos
Ingredients Method

Ingredients
  

  • 1 lb white fish tilipia, red snapper, halibut
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 2 cups cabbage slaw
  • 8 corn or flour tortillas 6 inch
For the Mango Salsa
  • 1 mango peeled and diced
  • 1/2 red bell pepper chopped
  • 1/2 jalapeno minced
  • 1/4 cup cilantro leaves chopped
  • salt and pepper to taste
  • 1 Tablespoon fresh lime juice
For the Cilantro Crema:
  • 1/4 cup Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup cilantro leaves chopped
  • 1 clove garlic grated
  • 1/8 teaspoon salt
  • squeeze of fresh lime juice

Method
 

  1. Prepare salsa by combining mango through lime juice in a small bowl. Prepare cilantro crema by combining Greek yogurt through lime juice in a small bowl. Set aside both.
  2. Prepare spice rub for fish: in a small bowl combine cumin through cayenne, rub all over fish. Season fish with salt and pepper. Grill on outdoor grill set to medium heat for ~3 to 3 1/2 minutes per side or until opaque and cooked through (depending on thickness of fish). Remove from grill and cut into chunks.
  3. To serve, warm tortillas for a minute on grill or for a few seconds in microwave. Place chunks of fish along center of tortilla and top with slaw, some mango salsa and cilantro crema. Serve with line wedges and hot sauce.