Grilled Fish Tacos with Mango-Habanero Salsa

Ingredients

Equipment Needed

• •Charcoal or gas grill
• •Long-handled tongs
• •Thin metal fish spatula
• •Wire grill brush
• •Squeeze bottle for crema (optional)
• •Clean kitchen towel for warming tortillas

Instructions

1. 1

   Marinate the fish

   Whisk together the lime juice, 2 tablespoons olive oil, minced garlic, cumin, and smoked paprika in a shallow dish. Season the mahi-mahi generously with salt and pepper on both sides, then nestle the fillets into the marinade. Turn once to coat. Cover and refrigerate for 20 to 30 minutes. No longer. The acid will begin to cook the fish if you forget about it, turning the texture mealy and unpleasant.

   If your fillets are thinner than an inch, reduce marinating time to 15 minutes. The lime works fast.
2. 2

   Make the mango-habanero salsa

   Combine the diced mango, habanero, red onion, jalapeño, cilantro, and 1 tablespoon lime juice in a bowl. Season with a generous pinch of salt. Toss gently. The salsa should look abundant and colorful, the orange mango bright against the red onion and green herbs. Taste it. Adjust the heat if you must, but remember that the cool crema and mild fish will temper the fire. Let the salsa sit at room temperature while you prepare everything else. The flavors will marry.

   Wear gloves when handling habaneros. The oils cling to skin and will punish you hours later if you touch your eyes or face.
3. 3

   Prepare the cilantro crema

   Stir together the sour cream, 2 tablespoons lime juice, grated garlic, and finely chopped cilantro until smooth. Season with salt. The mixture should be pourable but not watery. If it seems too thick, thin with a splash of water or additional lime juice. Transfer to a squeeze bottle if you have one. This makes drizzling far easier and looks more professional. Refrigerate until ready to serve.

4. 4

   Preheat the grill

   Heat your grill to high, around 450°F to 500°F. If using charcoal, wait until the coals are covered in white ash and glowing orange beneath. Clean the grates thoroughly with a wire brush, then oil them well using a paper towel soaked in vegetable oil held with long tongs. This step is not optional. Fish sticks to dirty or dry grates with a vengeance that will ruin your evening.

5. 5

   Grill the fish

   Remove the fish from the marinade and pat the surface lightly with paper towels. You want it dry enough to sear but not stripped of all flavor. Brush both sides with the remaining tablespoon of olive oil. Place the fillets on the hot grill at a 45-degree angle to the grates. Do not touch them. Resist the urge to peek. Let them cook undisturbed for 4 minutes. The flesh will release naturally when it's ready. If it sticks, it needs more time.

   Listen for the sizzle when the fish hits the grates. If you don't hear it, your grill isn't hot enough.
6. 6

   Flip and finish

   Using a thin metal spatula, gently lift one corner of a fillet to check for grill marks. You want distinct dark lines against golden flesh. Flip carefully and cook for another 3 to 4 minutes, until the fish is opaque throughout and flakes when pressed with a fork. Transfer to a cutting board and let rest for 2 minutes. The residual heat will finish the cooking. Cut or break the fish into rough chunks, keeping some larger pieces for texture.

7. 7

   Warm the tortillas

   While the fish rests, warm your tortillas directly over the grill flame for about 20 seconds per side, until pliable and lightly charred in spots. Stack them in a clean kitchen towel to keep warm. If you're working indoors or your grill has cooled, heat a dry cast iron skillet over high heat and toast the tortillas one at a time until soft with a few dark spots. Cold tortillas crack. Warm tortillas embrace.

8. 8

   Assemble the tacos

   Lay out the warm tortillas on a large platter or wooden board. Place a small handful of shredded cabbage on each, then top with chunks of grilled fish. Spoon the mango-habanero salsa generously over the fish. Drizzle with cilantro crema in a zigzag pattern. Add slices of avocado, a scattering of fresh cilantro leaves, and a lime wedge on the side of each taco. Serve immediately while everything is still warm and the textures remain distinct.

Chef Tips

• •Mahi-mahi is ideal here, but swordfish, halibut, or even firm-fleshed snapper will work beautifully. Avoid flaky fish like tilapia or cod, which fall apart on the grill.
• •For the best mango, look for fruit that gives slightly when pressed and smells fragrant at the stem end. Underripe mango lacks the sweetness needed to balance the habanero's heat.
• •If grilling intimidates you, a cast iron grill pan over high heat indoors produces excellent results. You'll sacrifice some smoky flavor but gain control.
• •Serve with Mexican lager, a crisp pilsner, or agua fresca. The carbonation and cold cut through the richness of the crema and refresh the palate between bites.
• •Double the salsa recipe. You'll want extra for chips while you cook, and it keeps beautifully refrigerated for two days.

Advance Preparation

• •The mango-habanero salsa can be made up to 4 hours ahead and refrigerated. Bring to room temperature before serving for the best flavor.
• •The cilantro crema improves after an hour in the refrigerator as the flavors meld. Make it up to 2 days ahead.
• •Shred the cabbage and prep all garnishes earlier in the day. Store in separate containers in the refrigerator.
• •Do not marinate the fish ahead. The lime juice will begin to chemically cook the flesh, turning it mushy.

Frequently Asked Questions

Nutrition Information

1 serving (about 490g)