1.5poundsgrouper filletsor another white firm fish
½teaspoonOld Bay Seasoning
½teaspoonlemon pepper
½teaspoonkosher salt
½teaspoongarlic powder
1tablespoonolive oil
8flour or corn tortillas
2cupschopped mango
½red bell pepper diced
½green bell pepper diced
2jalapenos seeded and finely minced
2small shallotsfinely minced
2clovesgarlicfinely minced
4tablespoonschopped fresh Italian parsley
½cupcrushed or pineapple tidbits with juice
4teaspoonslime juice
Instructions
To make the salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper, if needed. Set aside.
Pat the fish dry with a paper towel. Then, season both sides with salt, lemon pepper, Old Bay Seasoning, and garlic powder.
Pour the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, add the fillets and cook for two to three minutes (depending on the thickness of the fillet) without moving it.
Next, use a fish turner and carefully flip the fillets over and cook for another two to three minutes until the fish is opaque. You can also test to see if the fish is done by inserting the tins of a fork into the thickest part and twisting gently. The fork should go in easily with no resistance and the fillet should flake easily.
Before serving the tacos, heat the tortillas by following the directions on the package.
Place a warm tortilla on a plate, add some fish, and generously spoon the mango salsa over the top. Repeat and enjoy!
Notes
This recipe assumes your fillets are from ½ to ¾ inches thick. If they are thicker or thinner, they will take more or less time to cook.If you would like to change this recipe up a bit, add the fish and mango salsa to the tortilla, then, top that with a bit of shredded cabbage or diced avocado. Also, feel free to add a squeeze of lime juice or sprinkle on your favorite Mexican cheese blend or cotija cheese.The mango salsa recipe, as written is fairly mild. If you like your food spicy with a bit of heat, leave some of the seeds in the jalapenos. If you don't like spicy at all, reduce the number of jalapenos you add, and be sure to remove all of the ribs and seeds.You can make the mango salsa 24 hours ahead of time to allow the flavors to develop. If it gives off too much liquid, pour some of it off before adding the salsa to the tacos.This recipe calls for flour or corn tortillas; I prefer flour, but use what your family likes. You can tell when fish is done when the flesh is opaque all the way through and flakes apart easily. If you use an instant-read digital thermometer, you are looking for 145 degrees F. at the thickest part of the fillet.