Grilled Fish Tacos with Vibrant Mango Salsa and Spicy Lime Crema

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

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

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

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

5.Grill 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.

6.Warm 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.

7.Assemble 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.