Caribbean Fish Tacos with Mango Salsa

by Chef Ana Pozo · Inspired With A Twist

Ingredients

3-4 Mahi Mahi Fillets
1 Sour Orange (sub 1 lime, 1 lemon and 1 orange)
1/4 cup olive oil
1/2 cup fresh cilantro
1 tablespoon smoked paprika
3-4 cloves garlic, chopped
3 teaspoons adobo
Salt and pepper, to taste
1-2 teaspoon red pepper flakes
1/2 cup storebought slaw
1-2 Mangoes, peeled and diced
2 tomatoes, seeds removed and diced
1/2 cup chopped cilantro,
1/2 red onion, finely diced
2 jalapenos, diced
1-2 limes, Juiced
Salt and pepper, to taste
1/4 teaspoon chili powder
1 1/4 cup plain greek yogurt or Mexican crema
1 can chipotles in adobo seeds removed – adjust to taste based on desired level of spiciness
2 cloves of garlic
Juice of 1 lime
Salt to taste

Add the olive oil, sour orange (or subs) garlic, smoked paprika, adobo, cilantro, salt and pepper to a blender. Blend until smooth. Place the fish in a baking dish, pour the marinade over the fish. Allow the fish to sit in the marinade while you prepare the rest of the meal, at least 15 minutes.
To Make the Salsa, In a bowl, combine the diced mangoes, tomatoes, onion, cilantro. Mix then add the lime juice, salt, pepper, chili pepper and if the mangoes are sweet enough, add a little bit of sugar (1 teaspoon at a time). Place int he fridge until ready to use.
To Make the Crema, In a blender, blend the ingredients until smooth. Adjust the spice level and salt to your preference. Start with adding 1-2 teaspoons of the preferred ingredients at a time.
When ready to cook the fish, heat a grill pan or cast iron skillet over medium-high heat (may also use an outdoor grill). Once hot, add the fish, and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip and cook until your desired doneness. Remove and place on a cutting board and either cut the fish or use a fork to break it apart.
To serve, warm the tortillas, place the slaw on the bottom and top with the fish, salsa and crema. Squeeze some lime juice on top and enjoy!

Amount per serving · Serves 4–5