Grilled Fish Tacos with Mango Salsa

MiCasa

2 tsp. grated lime zest

4 tbs. lime juice, divided

3 large cloves garlic, crushed

1-1/2 lb. tilapia fillets

1-1/2 cup diced mangoes

1/3 cup chopped red onion

1/3 cup chopped red bell pepper

1 small jalapeno pepper, minced

2 tbs. chopped fresh cilantro

10 soft taco or fajita style flour tortillas

2-1/2 cups shredded lettuce

Salt and black pepper to taste

2 tbs. olive oil

1 tbs. chili powder

2 tsp. oregano

¼ tsp. salt

SMOOSH

Combine 3 tablespoons of the lime juice, oil, garlic, chili powder and oregano in small bowl. Brush over both sides of fish. Cover and refrigerate for 30 to 60 minutes. Combine mangoes, red onion, red pepper, jalapeno, cilantro, remaining 1 tablespoon lime juice, lime zest and ¼ teaspoon salt in medium blow; set aside. 

I got lazy and used thawed-out frozen mango cubes. It would have been a lot cheaper to just dice a couple of mangoes myself.

Brush grill grid with vegetable oil. Preheat grill to medium-high. Grill fish 3 minutes per side or until cooked through. 

Such a good grilling smell!

Remove to plate; season with salt and black pepper. Break into chunks; cover. Warm tortillas on grill 5 to 10 seconds per side or according to package directions. Divide lettuce, mango salsa and fish evenly over tortillas, placing on 1 side. Fold opposite sides of tortillas over filling.

It's rainin' tacos! And chips and guac salsa and our friends' REALLY good dill potato salad.

My Rating: 4/5 "I was incredibly happy with the savory seasoning on the fish here - an excellent accent for tilapia. I wanted the salsa to have a little more kick, but as-is it was still a useful sweet counterpoint to the fish. Overall it's a wonderful fresh summer flavor!"