Grouper Tacos with Mango Salsa

Oxmoor House
Before assembling the tacos, toss 2 or 3 tablespoons of the juices that settle from the salsa with the angel hair slaw to moisten the slaw and distribute the flavors. For ease of preparation, 1 (24- ounce) jar of sliced mango will give you the 1 1/2 cups needed for the salsa.
6 servings (serving size: 2 tacos)


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4 (6-ounce) grouper fillets (about 1 1/4 to 1 1/2 inches thick)
6 tablespoons fresh lime juice, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced peeled mango
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
2 1/2 tablespoons minced seeded jalapeño pepper (about 1 large)
Cooking spray
12 (5 1/2-inch) corn tortillas
1 1/2 cups angel hair slaw


Prep: 25 Minutes
Cook: 15 Minutes

Prepare grill.

Place fish in a shallow baking dish; sprinkle with 2 tablespoons lime juice and 2 minced garlic cloves. Sprinkle with 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Combine diced mango, next 4 ingredients, remaining 1/4 cup lime juice, and remaining 1/4 teaspoon each of cumin, salt, and black pepper in a large bowl; toss well, and set aside.

Place fish on grill rack coated with cooking spray. Grill 7 to 8 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into bite-sized pieces with fork.

Warm tortillas according to package directions.

Top each tortilla with about 1/4 cup fish, 2 tablespoons mango salsa, and 2 tablespoons slaw.

Created date

March 2010

Nutritional Information

Calories 228
Fat 2.4 g
Satfat 0.3 g
Protein 24.7 g
Carbohydrate 29.1 g
Cholesterol 42 mg
Iron 1.3 mg
Sodium 270 mg
Caloriesfromfat 9 %
Fiber 3.5 g
Calcium 66 mg