Mango Salsa Grilled Fish Tacos (Print)

Fresh grilled fish with vibrant mango salsa served in crisp lettuce shells for a light, flavorful dish.

# Components:

→ Fish

01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, peeled and diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste

→ Lettuce Shells & Assembly

17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving

# Directions:

01 - Pat the fish fillets dry. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets. Let marinate for 10 minutes while preparing the salsa.
02 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño, cilantro, and lime juice. Mix well. Season with salt to taste. Set aside.
03 - Preheat a grill or grill pan over medium-high heat. Grill the fish fillets for 3 to 4 minutes per side, or until opaque and flakes easily with a fork. Remove from heat and let rest for 2 minutes. Flake the fish gently with a fork into bite-sized pieces.
04 - Lay out lettuce leaves on a platter. Divide the grilled fish evenly among the leaves. Top each with mango salsa and a few avocado slices. Serve with extra lime wedges.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which means weeknight dinners stop feeling like a chore.
  • The crisp lettuce shells keep things clean and bright without any heavy grain guilt hanging over you.
  • One bite proves that health food doesn't have to taste like punishment—the mango salsa is pure joy in every bite.
02 -
  • Overcooking fish by even two minutes transforms it from tender and flaky to dry and sad, so use the fork-flake test and stop cooking when the fish is just barely opaque in the very center.
  • If your lettuce leaves are wilted or limp, soak them in ice water for ten minutes before assembly—they'll crisp up and hold the toppings way better.
03 -
  • Buy your fish the day you plan to cook it and keep it on ice in the coldest part of your fridge, because good fish doesn't stay good for very long.
  • If your grill isn't available, a cast iron skillet over medium-high heat works beautifully and gives you better control over the exact moment the fish is done.
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