Grilled Fish Tacos that don't stick to the grill and are quick enough for a weeknight? You can do it! The combination of spice-rubbed fish and juicy fruit salsa will transport you to a tropical vacation.
Scrub grates of an outdoor grill completely clean, then preheat for direct grilling over medium-high heat.
Meanwhile, make the Summer Salsa: In medium bowl, toss tomatoes, jalapeno, mango, onion, cilantro, lime juice and salt until well combined.
Make the Fish: Rub both sides of fish with cumin, salt and pepper. Dip a rolled-up paper towel in a generous amount of oil, then use tongs to rub oil all over the clean, hot grill grates. Transfer fish to oiled grill. Cook 6 to 8 minutes or until opaque throughout and internal temperature reaches 145 degrees F, turning once.
To assemble, break fish into large chunks and divide over tortillas. Serve topped with Summer Salsa. Garnish with Fish Taco Sauce, extra cilantro and/or hot sauce, if desired.
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.