Grouper Tacos with Mango Salsa |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Before assembling the tacos, toss 2 or 3 tablespoons of the juices that settle from the salsa with the angel hair slaw to moisten the slaw and distribute the flavors. For ease of preparation, 1 (24- ounce) jar of sliced mango will give you the 1 1/2 cups needed for the salsa. Ingredients:
4 (6-ounce) grouper fillets (about 1 1/4 to 1 1/2 inches thick) |
6 tablespoons fresh lime juice, divided |
2 garlic cloves, minced |
3/4 teaspoon ground cumin, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 1/2 cups diced peeled mango |
1/3 cup chopped red onion |
1/4 cup chopped fresh cilantro |
2 large garlic cloves, minced |
2 1/2 tablespoons minced seeded jalapeño pepper (about 1 large) |
cooking spray |
12 (5 1/2-inch) corn tortillas |
1 1/2 cups angel hair slaw |
Directions:
1. Prepare grill.
2. Place fish in a shallow baking dish; sprinkle with 2 tablespoons lime juice and 2 minced garlic cloves. Sprinkle with 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
3. Combine diced mango, next 4 ingredients, remaining 1/4 cup lime juice, and remaining 1/4 teaspoon each of cumin, salt, and black pepper in a large bowl; toss well, and set aside.
4. Place fish on grill rack coated with cooking spray. Grill 7 to 8 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into bite-sized pieces with fork.
5. Warm tortillas according to package directions.
6. Top each tortilla with about 1/4 cup fish, 2 tablespoons mango salsa, and 2 tablespoons slaw.
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