Grilled Fish Tacos with Roasted Cranberry Mango Salsa
Kevin is cooking
Kevin is cooking
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Ingredients

  • 2 - 8 oz fresh halibut filets ½ small green cabbage, sliced thin ½ bunch cilantro, chopped 1 cup Mexican Crema 1 orange, zest of half needed ½ cup Cotija Cheese, crumbled 12 oz fresh cranberries (or frozen, thawed) ¼ cup brown sugar 1 canned chipotle chili, chopped (save remaining for other use) 1 lime, zest and juice 3 garlic cloves, minced fine 1 tbsp honey 1 tsp fresh rosemary, minced fine 1 fresh jalapeño, stem removed, diced small (seeds optional) kosher salt, to taste 1 cup mango, diced small 6 whole wheat tortillas Instructions Heat oven to 450°. Spray a baking pan with cooking spray and set aside. Place the cranberries, brown sugar, chipotle chili, lime zest and juice, garlic, jalapeño and pinch of salt in a mixing bowl. Mix everything together until the cranberries are thoroughly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the diced mango and toss well. Taste and season with more salt if desired. Set aside and keep at room temperature. Prep grill to 450°. Rinse and pat dry the fresh halibut filets. Coat with a little olive oil, kosher salt and cracked black pepper. Set aside. Chop cilantro, , slice limes, crumble Cotija cheese, finely slice cabbage and set in individual bowls. Zest some orange into the Mexican Crema and set aside. Grill halibut for 2 minutes per side. Remove from grill and allow to rest a minute or two. Cut each filet into 3 pieces. Warm wheat tortillas on your grill. Make fish tacos by layering cabbage, grilled halibut, orange Crema, cilantro, cranberry mango salsa and Cotija cheese crumbled on top. Makes 6 total. 3.2.2807

Instructions

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