This is a simple grilled fish taco recipe that pairs deliciously with a spicy mango salsa. The salsa is also very simple and requires just a few ingredients! It is quick to whip up and can accompany a variety of your favorite dishes. Be careful though: the chipotle in adobo is very spicy and a little goes a long way.

Ingredients:

  • 1/2 pound fresh mild white fish cut in strips. I chose tilapia. (The fish can be fresh or frozen—just make sure it is completely thawed.)
  • 2 egg whites
  • 1 cup Panko breadcrumbs
  • Salt and pepper to taste
  • Corn tortillas
  • Shredded cabbage

For salsa:

  • 2 mangos
  • 1/2 red onion
  • 1 chopped chile in adobo with a teaspoon of sauce (less or more for spice factor)
  • 1 bunch fresh cilantro
  • 1 lime (extra are great to serve with tacos too!)

Directions:

  1. I like to start by preheating my outdoor grill. I set mine to medium heat, but grills vary, so you want a nice high heat but not too high a flame that the fish will burn.
  2. Let’s get the fresh salsa going first to give the flavors a few minutes to blend together sweetly! Chop up both mangos, the red onion, and the chipotle pepper. Combine in a bowl with fresh cilantro, remaining teaspoon of adobo sauce, and a fresh squeezed lime. Let sit in refrigerator as you prepare the fish.
  3. As the grill is heating, you can start an assembly line in the kitchen by laying out your fish and a shallow bowl with the two egg whites (beaten), and another shallow bowl with the breadcrumbs mixed with some salt and pepper for seasoning. Also have a foil-lined baking sheet ready as that is an easy way to transfer your fish to and from the grill without cleaning extra dishes.
  4. Now, one at a time, dip your filets first in the egg wash, then the breadcrumbs, shaking off any extra before placing on your foil. Repeat this process till all your fish is coated and when the grill is ready, you will grill for about 3–5 minutes per side. You want the fish cooked through, but not dry.
  5. Once flipped and cooked on the second side, I check my fish by sticking a fork in the fillet; it should flake easily when done. For the tacos, I layer a corn tortilla with one to two fillets of fish and a generous scoop of the mango salsa and some cabbage. Fresh lime wedges make the perfect garnish. Enjoy!