Mango Salsa Grilled Fish (Printable)

Delight in zesty grilled fish paired with fresh mango salsa and crisp lettuce shells for a light meal.

# Ingredient List:

→ Fish

01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, peeled and diced
11 - 1/2 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste

→ Lettuce Shells & Assembly

17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving

# How to Make:

01 - Pat the fish fillets dry. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets. Allow to marinate for 10 minutes while preparing the salsa.
02 - In a bowl, combine diced mango, red onion, red bell pepper, jalapeño if desired, cilantro, and lime juice. Mix thoroughly. Season with salt to taste and set aside.
03 - Preheat a grill or grill pan over medium-high heat. Grill the fish fillets for 3 to 4 minutes per side until opaque and flaking easily with a fork. Remove from heat and let rest for 2 minutes. Gently flake the fish into bite-sized pieces using a fork.
04 - Lay out lettuce leaves on a platter. Divide the grilled fish evenly among the leaves. Top each with mango salsa and avocado slices. Serve with lime wedges.

# Expert Tips:

01 -
  • It comes together in under 30 minutes without feeling rushed or compromised on flavor.
  • The lettuce shells are a game-changer if you're craving tacos but want something fresher and lighter than the traditional route.
  • Mango salsa is addictively bright and makes you feel like you're eating something vibrant and alive rather than just healthy.
02 -
  • Fish continues cooking after it leaves the heat so pull it off the grill when it still looks *almost* done—this is the only way to keep it tender.
  • The lettuce leaf is delicate so if you're using butter lettuce, assemble just before serving, but romaine can sit for a few minutes without falling apart.
  • Don't skip patting the fish dry; I learned this the hard way when steamed fish ended up instead of grilled, and it changed everything once I fixed it.
03 -
  • Oil your grill grates thoroughly before heating so the fish releases cleanly and you get those beautiful char marks instead of sticking disaster.
  • If you don't have a grill, a cast-iron skillet works beautifully and honestly gives you more control over the temperature and timing.
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