Grilled Fish Tacos with Mango Salsa
Looking for and easy, fast and full of flavor dinner? Look no further than these tasty Grilled Fish Tacos with Mango Salsa for the solution.
Let me warn you, so you don't make the same mistake that I did – Cook more! I made the mistake of only cooking a couple of Cod fish filets and those went fast. I would have never thought that my youngest son would devour them as fast as he did!
Let's get right to it so you can start dinner for yourself.
Equipment needed:
- Charcoal grill – I used my Weber® Performer Charcoal Grill
- Square cast iron skillet – I used a Camp Chef model #SQ11
- Long blade spatula – I used the Camp Chef Professional Chef Spatula Set model #SPSET
- Charcoal briquettes – Kingsford
First you want to make your Mango Salsa so you can chill it for a couple of hours.
Mango Salsa Ingredients:
- 1 cup fresh diced mango
- 1/2 cup diced red bell pepper
- 2 green onions, chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 garlic clove, minced
- 1/8 tsp. table salt
- 2 tbsp. fresh lime juice
Combine all ingredients and chill for 2 hours
I found this easy to make Mango Salsa recipe in one of the cookbooks I reviewed recently: Southern Living Ultimate Book of BBQ – 365 pages of amazing BBQ recipes!
You can read my review here: Southern Living’s Ultimate Book of BBQ – Review
Next you will be making my Homemade Fish Rub.
Cooking-Outdoors Fish Rub ingredients:
- 1 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tbsp “Tajin” seasoning
- 1/2 tsp. sea salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp cayenne pepper
Fire-up your charcoal grill with your coals in a single height mound in the center of the grill.
While your coals are pre-heating, prepare your Cod filets; wash, dry and season liberally with the Homemade Fish Rub.
Place the Camp Chef Square Cast iron skillet over the coals to heat.
You want the skillet quite hot like you would for blackened fish.
When the skillet starts smoking, and 2 tbsp. canola oil to it.
When the oil starts smoking, add your fish filets to the skillet to cook.
Don't over cook your fish!
Flip when the first side is a rich golden brown.
I can't tell you how long this will take because the size of the filets will be different.
Mine took only a couple of minutes per side.
This is what you are looking for!
When the fish is done, heat your tortillas over the hot coals, flipping as needed to keep from burning.
Chop up your fish, place in the warm tortillas, top with mango salsa, squeeze a lime slice over it and enjoy!
- Mango Salsa Ingredients:
- 1 cup fresh diced mango
- ½ cup diced red bell pepper
- 2 green onions, chopped
- 1 jalapeño pepper, seeded and minced
- ¼ cup chopped fresh cilantro
- 1 garlic clove, minced
- ⅛ tsp. table salt
- 2 tbsp. fresh lime juice
Cooking-Outdoors Fish Rub- 1 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tbsp “Tajin” seasoning
- ½ tsp. sea salt
- ½ tsp fresh ground black pepper
- ½ tsp cayenne pepper
- 2 - 4 Cod filets
- 8 small corn tortillas
- 1 lime, sliced
- 2 tbsp canola oil
- Mango Salsa
- Combine all ingredients and chill for 2 hours
- Cooking-Outdoors Fish Rub
- Combine all ingredients and set aside.
- Fire-up your charcoal grill with your coals in a single height mound in the center of the grill.
- While your coals are pre-heating, prepare your Cod filets.
- Wash, dry and season liberally with the Homemade Fish Rub.
- Place the Camp Chef Square Cast iron skillet over the coals to heat.
- You want the skillet quite hot like you would for blackened fish.
- When the skillet starts smoking, and 2 tbsp. canola oil to it.
- When the oil starts smoking, add your fish filets to the skillet to cook.
- Don’t over cook your fish!
- Flip when the first side is a rich golden brown.
- I can’t tell you how long this will take because the size of the filets will be different.
- Mine took only a couple of minutes per side.
- When the fish is done, heat your tortillas over the hot coals, flipping as needed to keep from burning.
- Chop up your fish, place in the warm tortillas, top with mango salsa, squeeze a lime slice over it and enjoy!
