Recipe courtesy of Nancy Newcomer
Prep time: 45 minutes
Cook time: 1 hour
Total time: 2 hour 30 minutes
Yield: 2 servings
6-12 corn tortillas
1 ½ lbs fish (ling cod- halibut, snapper, cod, sea bass, mahi-mahi will all work.)
4 tablespoon fresh lime juice
1 tablespoon olive oil
½ head shredded red cabbage
1-2 avocados sliced
6 lime wedges
6 sprigs fresh cilantro
1 jalapeno minced
½ large red onion minced
1 red bell pepper finely chopped
¼ cup chopped cilantro
½ teaspoon sea salt
½ teaspoon cumin
2 tablespoon fresh squeezed lime juice
1 firm ripe mango cubed
1) Marinate fish in lime juice & olive oil for 30 minutes. While fish is marinating, prepare salsa.
2) Combine jalapeno, red onion, red bell pepper, cilantro, sea salt, cumin, lime juice. Mix together. Fold in mango at the end, set aside. Please note: the salsa can be made a day ahead so that flavors blend nicely.
3) Shred red cabbage, slice the avocados, cut lemon wedges, prepare cilantro sprigs and set aside to be used for taco toppings later.
4) Grill fish about 5 minutes each side depending on thickness of filet. Do not over cook. Pull off grill, put on plate and cover for 5 minutes. Heat corn tortillas. Break fish apart with fork and place in a tortilla*. Top with cabbage, salsa, avocado, & cilantro sprig. Garnish plate with extra avocado, lime, salsa, or cabbage. Serve and ENJOY!
*Note: You may double up and use 2 tortillas for one taco.