Wednesday, 28 May 2014

Baja Fish Tacos with Mango Salsa

It's a rainy Wednesday night and the family can't decide what to make for dinner. Make things more exciting with this awesome Baja inspired Fish Taco Recipe. The perfect meal everyone will enjoy!


1 mango, peeled, pitted, and cubed (Ripe Peaches and pineapple work just as well)
1 avocado, pitted, peeled, and cubed
 1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish
Chopped fresh coriander
Salt and black pepper
 Sunflower or Rapeseed oil
2 large Salmon or fillets (cod or Mahi Mahi work great too)
1 tbsp blackening spice
8 corn tortilla wraps (flour works well too)
2 cups finely shredded red cabbage


Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season the mixture with cilantro, salt, and pepper and place in the fridge.

Pre-season Brava Grill Plancia with oil and turn on medium-high heat for 3-4 minutes and then reduce heat to medium for cooking.

Rub blackening spice over the fish and place on grill. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.

Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. 

Serve with the lime wedge and rice.

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