Grilled Fish Tacos with Tropical Salsa
By Teddy Bryant
Prep Time
Cook Time
Number of Servings
What you'll need:
- 1 Lb Firm White Fish (Tilapia, Halibut, Pollok, Cod, Mahi Mahi)
- 8, 4-inch Corn Tortillas
- 1 Mango
- 1 Pineapple
- 1 Red Bell Pepper
- 1 Red Onion
- 1 Cup Cilantro
- 1 Jalapeno (if desired)
- 3 oz D’Avolio Extra Virgin Olive Oil
- 1 oz D’Avolio Champagne Vinegar
- Salt and Pepper to taste
- (Maximum 1 tsp salt)
- 2-3 Limes
What to do:
- Preheat a griddle pan, or cast iron grill pan on medium-high heat.
- Dice mango, pineapple, peppers, onions, jalapenos and cilantro.
- Put oil, salt, and pepper into a bowl. Slowly mix the oil into the vinegar to combine.
- Mix dressing into a bowl containing all the diced fruit and veggies.
- Adjust seasoning with salt and pepper, now you can add jalapeno and cilantro to your taste.
- Make sure the fish is patted dry of any moisture. Lightly season with salt and pepper.
- Place fish in the hot grill pan for about 2 minutes per side. (It should be opaque inside and flaky)
- Warm tortillas in a pan or on a griddle
- Place fish inside the tortilla, top with as much salsa as desired.
- Garnish with more chopped cilantro and serve with fresh lime wedges.
- Enjoy!
