Summer Spicy Mango Fish Tacos

It’s finally summer in San Diego! Is it hot where you live? San Diego is a strange place to live in June. This phenomenon falls upon the area called “June gloom” which is exactly what it sounds like: gloomy. While most of the country was suffering from an unbearable early heat wave, we were have unseasonably cool days and (often) overcast skies. Thankfully, this year’s June gloom was nothing like last year’s (a cold, gray summer that lasted well into August…boo) and we’ve had lots of sun and warm, beach-friendly weather.

When it gets warmer my meals get lighter and because of that, this has become a favorite dish for the summertime. My friend DL passed this recipe on to me about a year ago and it is just perfect — a little spicy, a little sweet, super quick and easy and totally delicious. Last week I noticed our little market across the street had mangos for just $1. It was time to make tacos.

I’ve made these fish tacos for guests a few times. It is perfect with this black bean and corn salad on the side (in the picture I actually have it served with a spicy chickpea salad… also yummy…that recipe by Joy the Baker is here.)

• 1 mango, peeled and cubed into small pieces
• 1 avocado, cubed
• 1/4 red onion, finely chopped
• juice of one lime, plus one extra lime cut into wedges for a garnish
• handful of chopped cilantro
• salt and pepper to taste
• 2 T of spicy rub — (1/4 tsp cayenne pepper, 1 tsp each of cumin, paprika, oregano, black pepper and salt–combined)
• coconut oil (olive oil will work too)
• 2 large Mahi Mahi filets (or any other mild white fish like tilapia)
• corn tortillas
• 2 cups shredded red cabbage

To make:
In a bowl mix mango, avocado, onion and the juice of one lime. Season with cilantro, salt and pepper to taste.

Heat your grill for a few minutes until medium hot. Rinse your fish and pat dry. Rub each filet with a light coating of oil and a bit of the spice rub. Cook the fish approx 4 minutes on each side until cooked through.

Warm tortilla on the grill about 1-2 minutes until just warm (or if you’d rather… pop them in the microwave).

Cut the fish into bite size pieces and serve on warm tortillas topped with cabbage and mango salsa, with a lime wedge on the side.

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