You can’t go wrong with grilled fish tacos. Well, surely you could, but they’re pretty damn easy, so you should be good. These little buggers are so full of flavour you won’t know what hit you. They’re spicy, sweet, citrusy… all the things you could ever ask for in a fish taco, so you better get cookin’, friend, you’re gonna love them.  

Makes 8 
 
Ingredients:
1 large, ripe mango
½ red onion
1 large clove of garlic
2 avocados
1 lime
1-2 fresh jalapenos
2 tablespoons mayonnaise
1 tablespoon plain
Greek yogurt
1 tablespoon Cholula (or other hot sauce)
Purple cabbage
1 large, boneless filet of white, flaky fish (we used halibut – you could also use Tilapia)
8 small tortilla shells (in Calgary get the Los Tortillas local brand at Co-op or at the Tortilleria)
Handful of fresh cilantro, to serve  

Instructions:


Step 1: Assemble your ingredients.

Step 2: Peel your mango. Use a vegetable peeler, if you want. It’s easier than using a knife. Chop up the mango. Chop it into tiny little pieces. Itty bitty ones. Chop up the onion (same deal. Itty bitty.) and put it in a bowl with the mango bits.Grate or chop up the garlic. Throw it on in with the mangoes and onions.

Step 3: Scoop the avocados out of their shells, remove the pits (or stones, or whatever you want to call ‘em) and dice.Put the avocados into the bowl with the mangoes and whatnot, and then squeeze the juice from the lime over top. Chop up the jalapeno(s) and add them to the mixture. Now, touch your eyes. No, wait, DON’T touch your eyes. Our bad.Mix it. Mix it good. Stir it up. Season with salt, to taste.

Step 4: Combine the mayo, yogurt, and hot sauce in a small bowl. That’s it.Note:  If I would have known how easy this sauce was to make I likely wouldn’t have French-kissed the chef at Moxie’s the last time I ordered fish tacos there.  Oh well, a five year ban from the premises will probably pass pretty quickly.

Step 5: Thinly slice up a bunch of cabbage. Really thin. However much of it that you want. That part is really up to you.Preheat the grill to medium heat, and clean it up.You don’t want any little gribbly bits on your fish, now do you? Now, season the fish with salt and pepper.

Step 6: While the grill is heating up, spread a little bit of that creamy sauce on the tortilla shells. This is best done when there is a margarita within reach.

Step 7: Put the fish on the grill.Flip the fish after a few minutes, when it starts to become more opaque, and less raw-looking.See that? That’s what it should look like. Mmm…When the fish is done, take it off the grill and chop it up.

Step 8: Next, place some fish on the tortilla shells, over top of that spicy, creamy goodness.Spoon a bunch of that mango salsa on top (it’s really good, so, you know, don’t skimp on it.).Throw on a bit of cabbage, some torn cilantro, and just take it in. Look at that. Yum.

Step 9: Shove them tacos in your face and enjoy.