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Fish Tacos Cinco De Mayo
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Fish & Fruit Tacos Por Favor

Take advantage of fresh local fish with a crowd-pleasing meal full of diverse flavors.
Prep Time1 hour
Servings: 4 people
Author: Food Contributor

Ingredients

  • 8 soft tortilla shells
  • 2 lbs cobia filets
  • 2 tablespoons vegetable oil
  • salt & pepper to taste

For the Mango Salsa

  • 2 mangos, ripe peeled and diced
  • 2 cucumbers diced
  • 1 large red onion diced
  • 1/2 cup sugar
  • 6 sprigs fresh cilantro chopped
  • 2 lemons juiced

For the Dill-Horseradish Sauce

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons horseradish
  • 1 tablespoon lemon pepper
  • 3 sprigs fresh dill rough chopped
  • 1 lemon juiced

Instructions

  • Mix all of the ingredients for theMango Salsa and let sit in the refrigerator for at least 30 minutes.
  • Mix all ofthe ingredients for the Dill-Horseradish Sauce and let sit in the refrigeratorfor at least 30 minutes.
  • Combine the cobia fillets, vegetable oil and salt and pepper in a Ziploc bag; shake to coat well. Grill the cobia fillets for about 3 to 5 minutes on 400 degrees until done.
  • Begin to plate by dividing the cooked cobia among the 8 tortilla shells. Spoon the desired salsa on top of the fish and drizzle each shell with the sauce.

Notes

Be sure to have your margarita ready before you start cooking.