Prep time:
60 minutes
|
Cook time:
15 minutes
|
Total time:
75 minutes
The perfect salsa or relish topping can make all the difference! This grilled fish taco recipe with mango and pickle relish will impress even the pickiest of eaters.
Ingredients
- 1 lb cod fillets
- Corn tortillas
- Sliced avocados
- Red cabbage, shredded
- Grilled limes for squeezing
For the fish marinade:
- 1 Tbsp oil
- 1 Tbsp lime juice
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ancho chile powder
- 1 tsp salt
- 1 tsp pepper
For the relish:
- 2 ripe mangoes, deseeded and diced
- 2 Tbsp Bubbies Kosher Dill Relish
- 1 small red onion, finely diced
- 1 jalapeño, deseeded and diced (keep the seeds in, if you’d like it hotter)
- 1 bunch cilantro, finely chopped
- Juice of 1 small lime, freshly squeezed
- 1/2 tsp salt
Directions
- Combine all the ingredients for the fish marinade and marinate the fish for approximately 30 minutes.
- Using a stovetop grill pan, heat the pan with a small amount of oil brushed all over.
- Once hot, place the fish on the hot grill and grill each side for approximately 4 minutes.
- The fish will be flakey, so take care to keep the fish largely intact when you flip the fish over.
- Once done, set the fish aside.To make the mango salsa, place the diced mangoes in a bowl and add the relish, onions, jalapeño, cilantro, salt and pepper.
- Stir well and add the juice of 1 small lime. Adjust for taste.
- Heat the corn tortillas on a very hot pan for approximately 15-20 seconds per side.
- Place them in a basket with a towel to keep warm.
- To assemble the tacos, place a warm taco on a work surface. Add the cabbage, sliced avocados and the fish. Add the mango salsa to the top and squeeze the taco with lime.
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