Fish tacos like these are sold at numerous vendors along the shore of Elliott Bay. You can prepare one or the other salsa, or make both of them and serve the extra with baked tortilla chips.
Cooking Light JUNE 2005
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
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