GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA

Grilled Fish Tacos with Mango and Tomato Salsa image

Provided by Tieghan Gerard: Half Baked Harvest: Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 17

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Ingredients

1 cup cherry tomatoes, halved
1/4 cup packed fresh cilantro, chopped
2 tablespoons chopped fresh chives
1 ripe mango, peeled, pitted and diced
Juice from 1 lime
Kosher salt
1 1/2 pounds white-meat fish, such as mahi mahi or tilapia, cut into 4 pieces
1 tablespoon honey
2 teaspoons smoked paprika
1 to 2 teaspoons chipotle chile powder or chili powder, depending on your taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Olive oil, for rubbing
6 to 8 corn or flour tortillas, warmed
1 ripe but firm avocado, peeled, pitted and diced
1/2 cup crumbled Cotija cheese
Shredded cabbage, fresh cilantro and lime wedges, for serving

Steps:

For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 96 milligrams, Sodium 350 milligrams, Carbohydrate 48 grams, Fiber 7 grams, Protein 41 grams, Sugar 13 grams