Grilled Fish Tacos with Mango-Habanero Salsa
The mango-habanero salsa is a combination of diced mango, red onion, cilantro, lime juice, and habanero pepper.
Equipment
Ingredients
- 1 lb. tilapia fillets
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons olive oil
- 8 white or yellow corn tortillas
- 2 mangos, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 habanero pepper, seeded and diced
- ½ cup sour cream
- ¼ cup cilantro, chopped
- Juice of 1 lime
- salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix together chili powder, garlic powder, paprika, salt, and black pepper.
- Rub the seasoning mixture onto both sides of the tilapia fillets.
- Drizzle the olive oil onto the tilapia fillets and then place them on the preheated grill.
- Grill the fish for about 4-6 minutes per side, or until the fish is cooked through.
- Meanwhile, prepare the mango-habanero salsa. In a medium bowl, mix together the diced mango, red onion, cilantro, lime juice, and habanero pepper.
- In a separate bowl, mix together the sour cream, cilantro, and lime juice.
- To assemble the tacos, place the grilled fish onto a warm corn tortilla and top with the mango-habanero salsa and cilantro-lime crema.
- Serve immediately and enjoy!