Grouper Tacos with Mango Salsa

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.

Yield: 6 servings (serving size: 2 tacos)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Protein: 24.7g
  • Carbohydrate: 29.1g
  • Cholesterol: 42mg
  • Iron: 1.3mg
  • Sodium: 270mg
  • Calories from fat: 9%
  • Fiber: 3.5g
  • Calcium: 66mg


  • 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


  1. Prepare grill.
  2. 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.
  3. 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.
  4. 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.
  5. Warm tortillas according to package directions.
  6. Top each tortilla with about 1/4 cup fish, 2 tablespoons mango salsa, and 2 tablespoons slaw.
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