Ingredients

Fish and marinade

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

Salsa

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

Chef notes

Invest in a grill pan, and you can have endless summer dinners like this one, all year long!

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.

Fish Tacos with Mango Salsa