Grilled Fish Tacos with Mango Salsa Verde

20 Mar

Me & my grill are still having an early love affair. With all of the nice weather we’re having, I just can’t stop cooking with Mr. Brinkman. I still have yet to give him a good cleaning, but who has time for that??!! 80 degree weather in March isn’t something that’s going to last forever. I have way better things to do, such as watching Hoosiers games, drinking in beer gardens and walks with the dog around Lake Michigan.

Summer-like weather means Summertime food. I can’t say I crave fish tacos in the dead of winter.

The marinade for this recipe is filled with citrus & spice.  When you marinade fish with any citrus, do not let it sit for more than 15 minutes. It will cook the fish and make it tough. So good news, this recipe will be on your plate in no time.

Let’s not forget about the salsa. It’s your basic salsa verde recipe but with a twist. Sweet & juicy mangos will pair nicely with the fish… and its a great salsa to snack on with some tortilla chips.

A motto of mine is “work what you got.” I’ve got nothing but sunshine & a 4 burner grill. No complaints from me!

Grilled Fish Tacos with Mango Salsa Verde

  • 2 Tilapia Fillets
  • 1 cup orange juice
  • 1/2 lime, juiced
  • 1 tbs cumin
  • salt & pepper
  • 4 tomatillos,
  • 2 garlic cloves
  • 1/2 onion, rough chopped
  • 1/2 cup cilantro
  • 1 mango, peeled
  • 1/2 lime, juiced
  • 1 jalapeno, rough chopped
  • corn tortillas.
  • shredded carrots
  • shredded red cabbage


  1. Clean tilapia fillets. To make marinade, add orange juice, lime juice, cumin, salt & pepper to a ziplock bag. Put fish into bag and let it sit for 15 minutes. I like to grill delicate fish on top of tin foil. If you do this, be sure to spray cooking oil on the tin foil so the fish doesn’t stick.
  2. To make salsa – remove skin of tomatillos. Be sure to clean the sticky skin. In a pot of boiling water, add tomatillos and cook for 5-10 minutes. The tomatillos should be soft but not mushy. Add cooked tomatillos, garlic, cilantro, mango, lime juice and jalapeno to a blender or food processor. Blend until you have a salsa consistency you prefer. Taste, season with salt & pepper if needed.
  3. When fish is finished cooking (should take under 10 minutes), flake fish. Warm tortilla in the microwave or over a gas flame. Add fish to tortilla. Top with salsa, carrots and cabbage.

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