California Style Fish Tacos with Mango Salsa are a healthy choice for Cinco de Mayo or any taco Tuesday.
Fish tacos always remind me of California beach days when little taco stands dotted the beach selling fresh fish tacos. Fish tacos were the perfect beach snack after a morning of sun and surfing.
Grab a Mexican beer or margarita and sit back, relax & enjoy!
Cinco de Mayo Fish Tacos
For the fish
- 1 1/2 lb boned and skinned red snapper cod or other flaky white fish preferably fresh, but thawed frozen filets will work as well
- 8 corn tortillas
- ground cumin
- ground coriander
- fresh cilantro - coarsely chopped
- smoked paprika
- Salt & Pepper
- cayenne optional
- 1 lime juiced
- 2 fresh limes - quartered
- Sour Cream
- Fresh Guacamole
- Fresh mango or pineapple salsa - recipe below
- Pico de Gallo
- Marinated Cabbage
Fresh Mango or Pineapple Salsa
- 1 1/2 cup mango, pineapple or both diced and seeded
- 1/2 red bell pepper seeded and diced
- 1 fresh jalapeño pepper seeded and minced
- 2 tablespoons fresh lime juice
- 3/4 cup red cabbage thinly sliced
- 3/4 cup green cabbage thinly sliced
- 1/2 cup onion thinly sliced
- 1 1/2 tbsp fresh jalapeño minced
- 1/2 cup white vinegar
- 1 1/2 cups water
For the fish:
Start by rinsing the fish and then patting it dry.
Place fish in a single layer in a shallow baking dish.
Preheat your grill to medium-high (I like my grill between 400 - 450.)
While the grill heats season the fish with lime juice and seasonings to taste. Go easy on the cayenne, even if you like heat - it can overpower the fish.
I use a non-stick grill basket designed for fish. You can use any type of grill basket or in a pinch non-stick foil works. I've had some epic fails with grilling fish on the grates - it's just too delicate and tends to fall through.
Place the fish on a hot grill, then close the lid and cook for about 6 minutes then flip and cook for another 6 minutes. If the fish is thin, check it at 3 minutes. Make sure to turn the fish just once.
Remove to a platter and flake the fish into chunks. Sprinkle with fresh chopped cilantro. serve warm.
Warm the tortillas on the grill about 10-15 seconds per side - I like a little char on my tortillas.
Wrap tortillas in foil to keep warm.
Place a piece of fish on each tortilla and let guest garnish with the salsa(s) of their preference + marinated cabbage, fresh guacamole and sour cream.
For the Mango or Pineapple Salsa
In a medium bowl, combine all ingredients and mix well. Serve fresh with fish tacos.
To slice the cabbage and onion a mandolin works great because it gives thin and consistent slices. If you don't have one be sure to slice as thinly as possible. Then in a bowl mix all ingredients together and let sit for at least half an hour. This salsa is wet, so you can use a fork to serve, which allows the cabbage and onion to drain.
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