You’re going to love these.
Ok, so first let me tell you about my first experience eating at a food truck.
I had been craving not only fish, but fish tacos for whatever reason. So, when I found out that three of B’ham food trucks were making a stop at the hospital where I work I was so excited. The anticipation I had was probably not even on a normal level.
Finally 12:00 came and it was lunchtime – Cantina on Wheels is here!
I can’t wait to see the menu!
Oh, look, they have fish tacos!!
My 12 hour shift just became beautiful!
Wait, what? The fish is fried? Shit. The fish is fried. I know, I know a lot of you enjoy them. I guess I’m weird about that. Kind of like the quirky thing I have about rice being in a burrito – it makes me want to hurl. I don’t know why because I love burritos and I love many types of rice. But I can’t stand the two together. And you all know I’m not a picky eater.
To me, fried fish just doesn’t seem to go with a soft flour tortilla. That’s just my opinion, and, again, maybe it’s quirky. I want it to be nice and light, lots of pico, grilled seafood, fresh cilantro, jalapenos, maybe some slaw or lettuce. Not deep fried. Please don’t think I’m knocking this food truck – or fried food for that matter (I’ve deep fried many things). The service was fantastic, they’re just as sweet as they could be. That sounded so Southern, didn’t it? (Bless their hearts).
I ended up ordering the fish tacos with grilled chicken instead, which was topped with their cilantro slaw – off the chizain. And their Pico – so fresh.
I have since continued to crave fish tacos, so I made them myself.
Because damnit, if you want something done right (or at least your way), you just have to do it yourself.
This is the taco I had in mind – grilled tilapia, fresh mango salsa, guacamole, bibb lettuce, Cholula hot sauce and a squeeze of lime juice. And more Cholula.
I’m making them again (I have many different versions in mind) but this time I’m gonna top them with cilantro slaw and grilled jalapenos! I’ll probably think of more things to stuff in there by the time I make them.
Here’s your printable-
- 1 ripe mango, diced
- 1 16 oz can petite diced tomatoes, drained and rinsed
- 1/2 yellow onion, diced
- 1 jalapeno pepper, diced
- 1 tbsp olive oil
- 1 tbsp white vinegar
- 1 handful fresh cilantro, chopped
- 1 lime, juiced (divided)
- Salt, to taste
- 1 ripe avocado
- 1 lb. Tilapia fillets
- 1 tbsp Old Bay seasoning
- 1 tbsp olive oil
- 1 package flour tortillas
- 1 handful Bibb lettuce, washed and chopped
- Cholula hot sauce
- To make the salsa, combine mango through salt; taste and adjust seasonings if you need to; refrigerate.
- Make guacamole by mashing avocado with 1 cup of mango salsa; refrigerate.
- Drizzle olive oil over fish and sprinkle with Old Bay. Grill or bake until done.
- Wrap flour tortillas in paper towels and microwave for about 20 seconds to soften.
- Assemble tacos by adding fish, salsa, guacamole, lettuce and hot sauce.
- Oh, and add more hot sauce 😉
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Anne KepnerApril 10, 2019 at 9:51 AM
Yum! Excited to try the fish tacos! Great summer meal!
Azizul FaraziMarch 28, 2019 at 4:59 AM
Grilled Fish Tacos with Mango Salsa are very tasty. From you, I know it’s very tasty. At some time I want to eat it. And I want you made it at your home. Your Instructions are very helpful for all others(Grilled Fish Tacos with Mango Salsa lover).
allover, Good experience.
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