Liz Stephens’ Fish Tacos with Mango-Avocado Salsa

Ingredients

• Salsa:
• 1 ripe mango, chopped
• 1 ripe avocado, chopped
• 1 jalapeno chile pepper, stem removed, finely chopped (include the seeds for spice), wear plastic gloves when handling
• 1 clove garlic, minced
• ¼ cup chopped cilantro
• ¼ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1-2 tablespoons lime juice
• Tacos:
• 1 pound Pacific cod, halibut, rockfish, or wild salmon
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon coarse sea salt
• ¼ teaspoon freshly ground black pepper
• 8 stone-ground corn tortillas (6-inch diameter)
• 1 lime, cut into wedges
• 8 sprigs cilantro

Instructions

1. To make the salsa In a medium bowl, combine the mango, avocado, chile pepper, garlic, cilantro, salt, pepper, and 1 tablespoon of lime juice. Taste and add another tablespoon of lime juice if needed.
2. To make the tacos Season the fish with the oil, salt, and pepper and allow it to come up to room temperature by leaving it out for 15 minutes. Preheat the grill to medium-high.
3. Place the fish on the grill skin side down and grill for 2-3 minutes, depending on the thickness of the fish. Use a metal spatula to carefully flip the fish. Grill on the second side until the fish is cooked through and no longer translucent in the middle, 2-3 minutes.
4. Alternatively, the fish can be cooked in the oven. Preheat the broiler. Place the fish on a foil-lined baking sheet and set it on the top rack of the oven. Broil the fish until lightly charred and no longer translucent in the middle, 3-5 minutes per side.
5. Transfer the fish to a clean plate, remove the skin, and use a fork to flake into bite-size pieces.
6. Fill each tortilla with the fish and a generous spoonful of the salsa. Garnish each plate with a lime wedge and the cilantro sprigs (if using).