Grilled Fish Tacos with Tropical Salsa
By Teddy Bryant

15 minutes
Prep Time

20 minutes
Cook Time

4 (2 tacos, each)
Number of Servings
What you'll need:
  • 1 Lb Firm White Fish (Tilapia, Halibut, Pollok, Cod, Mahi Mahi)
  • 8, 4-inch Corn Tortillas
  • 1 Mango
  • 1 Pineapple
  • 1 Red Bell Pepper
  • 1 Red Onion
  • 1 Cup Cilantro
  • 1 Jalapeno (if desired)
  • 3 oz D’Avolio Extra Virgin Olive Oil
  • 1 oz D’Avolio Champagne Vinegar
  • Salt and Pepper to taste
  • (Maximum 1 tsp salt)
  • 2-3 Limes
What to do:
  1. Preheat a griddle pan, or cast iron grill pan on medium-high heat.
  2. Dice mango, pineapple, peppers, onions, jalapenos and cilantro.
  3. Put oil, salt, and pepper into a bowl. Slowly mix the oil into the vinegar to combine.
  4. Mix dressing into a bowl containing all the diced fruit and veggies.
  5. Adjust seasoning with salt and pepper, now you can add jalapeno and cilantro to your taste.
  6. Make sure the fish is patted dry of any moisture. Lightly season with salt and pepper.
  7. Place fish in the hot grill pan for about 2 minutes per side. (It should be opaque inside and flaky)
  8. Warm tortillas in a pan or on a griddle
  9. Place fish inside the tortilla, top with as much salsa as desired.
  10. Garnish with more chopped cilantro and serve with fresh lime wedges.
  11. Enjoy!