Back to the fish taco ingredients…chopped tomatoes, shredded cabbage, and Jalapeno Mayo.
Grilled Fish Tacos with Mango/Pineapple Salsa
1 package small corn tortillas – I like white
2 lbs fish – I like Talapia or Salmon
1/2 head white cabbage, washed and shredded
1/2 bunch cilantro
1 cup sour cream
2 tablespoons light mayo
3 tablespoons taco seasoning
2 fresh limes
1/2 pineapple or 2 mangoes
1/2 red onion chopped
salt and pepper
Squeeze one of the limes over the fish fillets. Generously season with salt and fresh ground pepper. Grill over low heat about 5 minutes on each side on a barbecue grill that has been generously greased. If it’s too cold outside, or you don’t want to risk losing the fish in the grates of the grill, just broil in the oven for about 7 minutes. Check to see if the fish is done by flaking with a fork. If the fish flakes apart easily, it is done. Don’t overcook. I think overcooking is the number one mistake when cooking fish.
Chop the cilantro. Place the sour cream, mayo, taco seasoning and chopped cilantro in a bowl. whisk together until blended. Thin with milk. Should be the consistency of creamy salad dressing.
Chop the mangoes or pineapple. Add chopped red onion. Chop the other half of the bunch of cilantro, add to fruit and red onion. Squeeze a little lime juice (1-2 tablespoons) over the salsa.
Turn on an electric grill or pan over medium heat and grill the tortillas on each side until the tortilla starts to bubble and lightly brown. Turn and grill other side. Remove to plate.
Assemble the tortillas- Place a corn tortilla on a plate. Top with some grilled fish. Add some shredded cabbage, and a tablespoon or two of the cilantro mayo. Finish off with the mango/pineapple salsa.