Egg-Free Grilled Fish Tacos with Mango Salsa

Instructions

1. 1In a medium bowl, combine the about 680 g white fish fillets, 0.25 cup lime juice, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Stir gently to coat the fish evenly. Let the fish marinate for at least 15 minutes at room temperature.
2. 2While the fish marinates, prepare the mango salsa. Dice the 2 medium mangoes into 1.27 cm pieces. Finely dice the 0.25 medium red onion and the 0.5 small jalapeño (remove seeds and membranes for less heat if desired). Chop the 0.25 cup cilantro. In a separate bowl, combine the diced mango, diced red onion, diced jalapeño, chopped cilantro, and 2 tablespoons lime juice. Stir to mix well.
3. 3Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
4. 4Place the marinated fish fillets onto the preheated grill. Grill for 3-4 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
5. 5While the fish is grilling or immediately after, warm the 12 corn tortillas. You can place them directly on the grill for about 30 seconds per side until pliable, or warm them in a dry skillet over medium heat for about 1 minute per side.
6. 6Once the fish is cooked, carefully remove it from the grill and place it on a clean plate or cutting board. Use two forks to gently flake the about 680 g grilled fish into bite-sized pieces.
7. 7To assemble the tacos, place a portion of the flaked fish onto each of the 12 warmed corn tortillas. Top the fish with a generous spoonful of the prepared mango salsa. Thinly slice the 1 medium avocado and add a few slices to each taco.
8. 8Serve the tacos immediately.

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