Cilantro-Lime Grilled Fish Tacos w/ Mango Salsa and Red Cabbage Slaw

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Recipe intro

This recipe is a delicious twist on traditional fish tacos, featuring cilantro lime grilled fish topped with a refreshing mango salsa and crunchy red cabbage slaw. The combination of flavors creates a perfect balance of tangy, sweet, and savory. The fish is marinated in a zesty cilantro lime sauce before being grilled to perfection, adding a burst of freshness to every bite. Serve these tacos at your next gathering for a crowd-pleasing dish that will leave everyone wanting more.

Keywords: cilantro lime, grilled fish tacos, mango salsa, red cabbage slaw, refreshing

Cilantro lime grilled fish tacos w mango salsa and red cabbage slaw recipe details

Cilantro lime grilled fish tacos w mango salsa and red cabbage slaw recipe, recipe Rating: 4.8
Number of votes:148

With homemade margaritas or a beer, these are the perfect compliment to a sweltering day over the grill, and enable the gentleman to showcase fresh ingredients and culinary skills to the ladies.
Ready in: 2 hours 15 mins

Ingredients

Serves: 3

• 1 lb Cod or flaky white fish
• 1 bunch fresh cilantro
• 2 limes
• 1/2 cup tequila blanco
• 1 mango
• 1-2 serrano or jalapeno pepper
• 1/2 red onion
• 1/2 cucumber
• 1 avocado
• 1/4 cup white vinegar
• 1/2 head red cabbage

Preparation method

Prep: 1 hour | Cook: 15 mins | Extra time: 1 hour, marinating

1. Marinate the cod for 1 hour in roughly chopped fresh cilantro, fresh-squeezed limes, and tequila. Though snapper or mahi mahi make a great fried variation, cod is a great white flaky fish that grills well and doesn’t bust the wallet.
2. While marinating, make the compliments. Mango Salsa: Take 1 mango, diced (or however chunky you like your salsa) 1 serrano or jalapeno pepper, minced, with or without seeds, depending on heat desired juice of 1 lime and zest 1/4 red onion, finely chopped other 1/2 bunch of cilantro, chopped 1/2 cucumber, diced 1 avocado, roughly chopped splash each of white vinegar and tequila blanco salt and pepper to taste *made the night before, hold the avocado until ready to serve. this will blend the flavors to perfection.
3. Red cabbage slaw: 1/2 red cabbage sliced thinly more fresh cilantro 3 Tbsp white vinegar dash of cayenne * a night of marination won’t hurt
4. When fish is marinated, fire up the grill (I use charcoal), and remove bulk of cilantro and limes. Grill until the fish is flaky and falls apart easily. Serve whole or flaked with your choice of warmed tortillas on top of the slaw, topped with mango salsa, thinly sliced red onion and sour cream if desired. Salt and pepper to taste. I like to have some julienned serrano or jalapeno for the delicious sweat factor.Drink pairing

Great with margaritas, Mexican beer, or even the rest of that tequila with lime.