Recipe of the Week: Grilled Fish Tacos with Mango and Avocado Salsa

July 27, 2009 at 11:11 pm (Food Pairing - Torrontes, Recipe of the Week)

So I have a small confession to make … The main reason I started to cover white wines is so I can feature fish recipes.  It no secret that I have a passion for wine but I LOVE fish.  I will love fish until the very day I die of heavy metal poisoning. Anyhow, this dish goes well with Torrontes or even a nice Viognier.

Here’s a favorite reposted from foodfit.com – quick, healthy, and very tasty.

Grilled Fish Tacos with Mango and Avocado Salsa

Ingredients

2 fish fillets, such as sea bass, red snapper or salmon, 8 ounces each

1/4 cup diced red pepper

1/4 cup chopped scallions

1/4 cilantro, lightly packed

1 ripe avocado

1 cup shredded lettuce

1/4 cup fresh lime juice

2 plum tomatoes, diced

2 teaspoons canola oil

1 cup diced mango

freshly ground black pepper

lime wedges, for garnish

8 corn tortillas

salt to taste

Directions

For the mango-avocado salsa:

1. Remove and discard the pit and skin from the avocado and rub the flesh of the avocado with some of the lime juice to prevent it from discoloring.

2. Chop the avocado and toss it with the remaining lime juice, mango, red pepper and scallions. (This can be made in advance and stored in the refrigerator for up to 1 day.)

For the fish:

3. Preheat the grill.

4. Brush the fillets with oil and season generously with salt and pepper

5. Grill the fillets on both sides until just cooked through, about 5 minutes per side. (Thin fillets take less time, thicker fillets take more.) Cool slightly and cut into 1-inch pieces.

6. Meanwhile, separate the tortillas into 2 stacks, wrap them in foil and warm them on the grill while the fish is cooking.

To serve the tacos:

7. Fill the tortillas with fish, lettuce, tomatoes and mango-avocado salsa. Serve 2 tacos per person with lime wedges on the side.

** Have you tried this recipe? Love it? Hate it? Let us know in the comments.