Ingredients
- 4 skin-on red snapper fillets, about 6 ounces each (can sub mahi mahi or tilapia)
- 3 tablespoons minced cilantro
- 1 scallion, white and green parts, minced
- 2 cloves garlic, minced
- 1⁄4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon ground black pepper
- 2 roma tomatoes
- 2 mangoes
- 1 English cucumber
- 1 tablespoons plus 1 teaspoon coarsely chopped cilantro, plus extra for garnish
- 2 tablespoons lime juice
- 1⁄8 teaspoon sea salt
- 2 avocados
- 6 whole wheat tortillas
Preparation
To marinate the fish, place the fillets in a baking dish and pierce with a fork all over on both sides. Combine the marinade ingredients in a medium bowl, pour over the fish, cover with plastic wrap, and refrigerate 1 hour.
Preheat the grill to medium high or heat a grill pan over medium-high heat on the stovetop.
Grill the fish, flesh side down, about 5 minutes. Using tongs, flip the fillets over and cook until opaque and cooked through, 2 to 3 minutes. Transfer to a platter, remove the skin, and flake the fish with a fork.
Combine the tomatoes, mangoes, cucumber, 1 tablespoon plus 1 teaspoon cilantro, lime juice, and salt in a medium bowl and mix. Add the avocado and gently toss. Divide the fish evenly among the 6 tortillas. Spoon the salsa over each and garnish with cilantro.
