To serve, add a strip of fish to the warmed tortilla, top with chipotle cream and mango salsa.

In a medium skillet, add a teaspoon of olive oil over medium heat, and begin warming tortillas, about 1-2 minutes on the first side, and 1 minute on the other. Continue with the fish until all pieces are golden brown and crisp. Remove and set aside on a paper towel lined plate. Turn over and cook for another 1-2 minutes. Add the butter to the oil and then working in batches, fry the fish for 3 minutes until deep golden brown.

Then dip them into the flour mixture, coating all sides, but shaking off the excess. Grill the chicken until cooked through (about 6-7 minutes per side on a grill preheated to medium-high heat). Refrigerate for a couple of hours (up to 8 hours). Using a frying pan with high sides (I love a wok for this), heat up the oil over medium-high. Combine all the marinade ingredients (chili powder, cumin, paprika, oregano, onion powder, garlic powder, salt, pepper, cayenne and lime juice) and pour over the chicken. Remove from heat, allow to cool for 5 minutes before dicing. Allow to cook for 4 minutes per side.The outside should be deep in color, nice and caramelized. In another wide shallow bowl add the milk. Place the chicken breasts on a hot grill or skillet that's been sprayed with cooking spray. In a wide shallow bowl mix together the flour, chili powder (if using), salt and pepper. For the chicken, place the chicken in a ziploc bag or in a dish. Set aside.ġ pound halibut (or any firm white fish), cut into strips about 1/2” wide and 2” long Whisk together mayonnaise, sour cream, lime juice, chipotle, salt and pepper, to taste. This Mango Watermelon Salsa is light, fresh and adds some sweet flavor and much needed texture.Combine all ingredients in a medium bowl and let sit while you prep the rest of the recipe. Now it’s time to top it off with a fresh salsa to complete your perfect taco! The salsa is the finishing touch that takes the taco from good to great. Layer 4-5 pieces of blackened cod on top of the creamy avocado cilantro sauce on the tortilla. In this case we are heavily seasoning and pan frying the cod to make it burst with flavor.Ĭod is delicate, it’s ok if some of the pieces break up while you pan fry it, you will be cutting it into smaller pieces for the tacos anyway. Whatever protein or vegetable you are putting it your taco you want to make sure it is flavorful and can stand up to the sauce and salsa you are complimenting it with. Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper. Sprinkle all sides of the fish lightly with the spice rub (you most likely will not need all). (See notes for tofu) In a small bowl make the spice rub- stirring the spices and salt together. The blackened cod is our protein and the star ingredient – they are fish tacos after all. Preheat the grill to medium-high heat or preheat the oven to 400F. Blacken the Fish: Turn on your hood vent. This recipe for Easy Grilled Grouper with Mango Salsa features moist and tender fresh grilled grouper fillets with a hint of smokiness and a nice sear. Heat them in the warm oven for 5-10 minutes. Heat the Tortillas: preheat oven to 350✯ Stack tortillas and wrap them in foil. To make it, we’ll toss all the ingredients into the food processor and blend on high until smooth! Refrigerate until ready to use.) Make The Spice Mix: Combine paprika, sugar, oregano, garlic powder, salt, cumin and cayenne in a small bowl. Not only is it delicious, it also helps to hold our other toppings in place. It has a creamy texture from the avocado and greek yogurt and it’s flavor is bold and cool which stands up nicely against the blackened cod. It will be the base of the taco, generously spread on the tortilla. These Fish Tacos with Mango Watermelon Salsa have the 3 key layers to make a perfect taco – Creamy Avocado Cilantro Sauce ( the sauce), Blackened Cod ( the protein) and Mango Watermelon Salsa ( the salsa). Think about your favorite tacos, I’d be willing to bet that they center around some sort of protein or hearty vegetable that sits on top of a delicious sauce and is topped off with a fresh salsa or slaw. Pulse until the salsa is well-blended but still a little chunky. Beautiful avocado peach salsa made with fresh, juicy peaches, creamy avocado, sweet corn and a kick of heat from jalapeño. roasted vegetables, cilantro, and habanero pepper. Remove the vegetables from the oven and set aside. The secret to the best tacos is in the layers. Broil on high for 5-10 minutes or until the vegetables are charred. These Fish Tacos with Mango Watermelon Salsa are fresh, flavorful and perfect for summer! Layered with creamy avocado cilantro sauce, blackened cod and mango watermelon salsa!

Grouper taco with mango salsa recipe