Fish Tacos with Mango Salsa

By gnoll

Chef: Jamie and bobby Deen
Whitney made in Outer Banks 2011 - DELICIOUS

Ingredients

• 4 tilapia fillets
• 1/2 t. Creole pepper seasoning
• 1/4 t. salt
• 1 C. chopped mango
• 1 C. thinly sliced red onion
• 1 avocado, peeled, pitted and chopped
• 2 T. lime juice
• 2 T. chopped fresh cilantro
• 1/2 t. honey
• 6 (6-inch) flour tortillas
• 1/2 C. shredded Monterey jack cheese
• shredded cabbage.

Details

Servings 6
Preparation time 10mins
Cooking time 16mins

Preparation

Step 1

1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300-350 degrees(. Sprinkle fillets with seasoning and salt. Grill for 3 to 4 minutes per side or until fish flakes easily when tested with a fork. Flake fish; set aside.

2. In a small bowl, combine mango, onion, avocado, lime juice, cilantro and honey. Fill tortillas with fish, mango salsa and cheese. (Whitney also fills tortilla with shredded cabbage). Serve immediately.

Tips:
the most important thing to remember is to not overcook the fish. It's best to use medium heat. If heat is too high, it can cause fish to cook too quickly and dry out, plus the thicker parts may not get done. For thick-cut pieces or whole fillets, you can use direct heat to sear the outside and then move over to indirect so the center can cook through.