Grilled Fish Tacos with Mango Salsa

Ingredients

This adaptation takes inspiration from the original Uzbek dish, Baliq kebab, and transforms it into a Central American delight. While the original dish features grilled fish seasoned with Uzbek spices, the adaptation incorporates Central American flavors by using a blend of spices commonly found in the region. Additionally, the traditional kebab is replaced with soft tortillas, and the dish is served with a refreshing mango salsa instead of the traditional Uzbek accompaniments. We alse have the original recipe for Baliq kebab, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 8 small flour tortillas 8 small flour tortillas
• 1 ripe mango, diced 1 ripe mango, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, chopped Fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 25g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, paprika, chili powder, salt, and pepper.
3. 3.
   Brush the fish fillets with the spice mixture, ensuring they are evenly coated.
4. 4.
   Grill the fish for about 4-5 minutes per side, or until cooked through and flaky.
5. 5.
   While the fish is grilling, prepare the mango salsa by combining the diced mango, red onion, jalapeno pepper, lime juice, and cilantro in a bowl. Mix well.
6. 6.
   Warm the tortillas on the grill for about 30 seconds on each side.
7. 7.
   Once the fish is cooked, remove it from the grill and let it rest for a few minutes. Then, flake the fish into bite-sized pieces.
8. 8.
   To assemble the tacos, place a spoonful of the flaked fish onto each tortilla. Top with a generous amount of mango salsa.
9. 9.
   Garnish with additional cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod, halibut, or tilapia for best results. Ensure the fish is fresh and properly cleaned before grilling.
• Mango — Select a ripe mango that is slightly soft to the touch. To dice the mango easily, cut off the sides of the fruit, score the flesh, and then scoop it out with a spoon.

Tips & Tricks

• If you prefer a spicier kick, leave the seeds in the jalapeno pepper or add a dash of hot sauce to the mango salsa.
• For a smokier flavor, you can grill the tortillas for a few seconds on each side before assembling the tacos.
• Experiment with different types of fish and find your favorite combination of flavors.
• If you don't have access to a grill, you can also cook the fish in a skillet or bake it in the oven.
• Serve the tacos with a side of black beans and rice for a complete Central American meal.

Serving advice

Serve the Grilled Fish Tacos with Mango Salsa immediately after assembling to ensure the tortillas stay warm and the flavors are at their best. Provide lime wedges on the side for squeezing over the tacos, adding a burst of citrusy freshness.

Presentation advice

Arrange the tacos on a platter, garnished with fresh cilantro leaves. The vibrant colors of the fish, mango salsa, and cilantro will create an enticing visual appeal. Serve with a side of black beans and rice for a complete and visually appealing meal.