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Grilled Fish Tacos Recipe

Any Cinco de Mayo Party Needs These Grilled Fish Tacos

There are a few essential components of a Cinco de Mayo party. A grill should be crackling, the summery sun should be beaming brightly, and, hopefully, there's a margarita in hand. Most importantly, there must be plenty of spicy Mexican food, fresh and simply prepared like these grilled fish tacos with a mango-cucumber-mint salsa.

The zesty lime flavors of the marinade stick to the fish in a mere 15 minutes, which is plenty of time to chop up the salsa components. Afraid of accidentally breaking the filet when flipping the fish on the grill? This forgiving recipe calls for flaking the fish once it's cooked. There will likely be leftover salsa once the tacos have been assembled, so leave out some chips on the side for some snacking.

Grilled Fish Tacos With Mango-Cucumber-Mint Salsa

From Gail Simmons, Estancia Winery Ambassador


Gail Simmons recommends pairing the dish with Estancia Monterey County Chardonnay ($15). The brininess and minerality of the wine are a match for the grilled fish.

If you do not own a grill, a grill pan works just as well.

Grilled Fish Tacos Recipe


  1. 3 tablespoons canola oil
    2 limes; 1 zested and juiced, 1 quartered lengthwise
    1 tablespoon cilantro, finely chopped, plus more for garnish
    1 medium shallot, finely chopped
    1 pound skinless halibut, sea bass, or striped bass fillets
    1 mango, diced
    1 cucumber, peeled, seeded, and diced
    3 tablespoons mint, finely chopped
    1 medium serrano chili, seeded and diced
    8 corn tortillas
    1 avocado, halved, pitted, peeled, and thinly sliced
    4 radishes, halved and thinly sliced


  1. Preheat the grill to medium-high heat. In a medium dish, combine oil, zest, and juice from 1 lime, cilantro, and half of the shallot. Add the fish; turn it to coat. Marinate it for 15 minutes at room temperature.
  2. Meanwhile, in another medium bowl, stir together the remaining shallot, mango, cucumber, mint, half of the chili, and a generous pinch of salt.
  3. Remove the fish from the marinade. Grill it flesh-side down for 4 minutes; then flip and cook it until just cooked through, 3 to 4 minutes more. Transfer the fish to a plate, let it rest for 5 minutes, and then flake it with a fork.
  4. Grill the tortillas for 10 to 15 seconds per side; remove them from the grill. Divide the fish among the tortillas; top with salsa, avocado, and radishes. Garnish with cilantro and the remaining chili, if desired. Serve with lime wedges.
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