Grilled Fish Tacos with Vibrant Mango Salsa and Spicy Lime Crema

1Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, (½) red bell pepper, (½) minced jalapeño (1 small), cilantro, lime juice, and a pinch of salt (Pinch). Mix gently, taste, and adjust seasoning if necessary. Set aside to allow the flavors to meld.

2Prepare the Spicy Lime Crema: In a small bowl, whisk together the sour cream or (½ cup) yogurt, lime juice, mayonnaise (if using), hot sauce (½ tsp), and salt (Pinch) until completely smooth. Cover and refrigerate until ready to serve.

3Prepare the Fish Marinade: Pat the fish fillets dry with paper towels. In a small bowl, whisk together the olive oil (2 tbsp), smoked paprika (1 tsp), chili powder (1 tsp), cumin, cayenne pepper (¼ tsp) (if using), salt (Pinch), black pepper (¼ tsp), and lime juice. Brush the mixture evenly over both sides of the fish fillets.

4Preheat the Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 200°C). Lightly oil the grates to prevent sticking.

5Grill the Fish: Place the marinated fish fillets on the hot grill. Cook for 3 to 4 minutes per side, depending on the thickness, until the fish is opaque throughout and flakes easily with a fork. Remove the fish from the grill and let it rest on a cutting board for 2 minutes.

6Warm the Tortillas: While the fish rests, warm the tortillas. You can place them directly on the grill for 30 seconds per side, or wrap them in foil and heat them in a 180°C oven for 5 minutes.

7Assemble the Tacos: Use two forks to gently flake the grilled fish into bite-sized pieces. Place a small amount of shredded cabbage on each warm tortilla, followed by a portion of the flaked fish. Top generously with the prepared mango salsa and a drizzle of the spicy lime crema. Serve immediately with extra lime wedges.