Warmer days are approaching for the upcoming summer months. That means it’s time to reach for the tongs and fire up the grill. Grilling season has officially arrived and is the perfect reason to take the party outside. We always think about incorporating the fresh, delicious flavors the summer has to offer such as seasonal berries and melons, summer vegetables like corn and peppers and of course, grilled meats. While most of us can all appreciate a basic burger, we’d like to welcome in grilling season with something that has a little more pizzazz.
Our grilled fish tacos with mango salsa is one of our favorite excuses to break out the grill. They’re a healthy alternative to the typical grilled meats you’d find an outdoor gathering and festive enough for feeding a crowd. We love mahi mahi for their firm yet tender flesh that holds well against the flames of the grill. It gets an extra kick of flavor with a good dash of our Hatch Chile Powder. You can choose the heat level at mild or hot, depending on just how much of a kick you’d like. To finish it all off, our fresh, tropical homemade mango salsa gives these fish tacos their island flair and is super simple to put together.
Grilled Fish Tacos with Mango Salsa
Yields: 6 servings
Ingredients
For the Fish Tacos:
- 1 lb of mahi mahi fillets
- 2 tablespoons of key lime juice, freshly squeezed
- 2 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of Hatch Chile Powder
- 1 clove of garlic, minced
- Key Lime zest
- Salt and pepper, to taste
- Corn tortillas
- Cojita or queso fresco cheese, crumbled
- 6 wedges of key lime
For the Mango Salsa:
- 1 cup of Mangoes, Ataulfo Mangoes or Tree-Ripened Mangoes, diced
- 1/4 cup of red onion, diced
- 2 tablespoons of fresh cilantro, roughly chopped
- 1 tablespoon of key lime juice, freshly squeezed
- 1/4 teaspoon of salt
1. Start with making the mango salsa. Combine the diced mangoes, diced red onion, cilantro, lime juice and salt in a separate bowl. Set it aside.
2. In a separate bowl, whisk together the lime juice, extra virgin olive oil, Hatch Chile Powder, garlic and lime zest. Add salt and pepper to taste, depending on your preferences.
3. Brush this mixture on both sides of the mahi mahi.
4. Heat up your grill to medium high heat. Cook the mahi mahi on the grill for 4 minutes on each side.
5. While the mahi mahi is cooking, place the tortillas on the grill for about 1 minute to warm them up.
6. Remove the mahi mahi from the heat and break it up into pieces.
7. Divide the mahi mahi pieces onto the tortillas. Add some of the mango salsa and cheese on top of each taco.
8. Serve the tacos with wedges of lime for squeezing.
What are you serving up for grilling season? What are your favorite items to cook during the summer months?