Fish Tacos with Mango Salsa and Margarita Spritzers

Tools

• Grill basket
• 4 margarita glasses or tumblers

Ingredients

Grilled Fish Tacos

Serves 4

• 2 lbs white meaty fish, such as mahi- mahi or rockfish
• Juice of one lime, plus extra for garnishing
• 4 Tbsp salter butter, melted
• Salt & pepper to taste
• 8 corn tortillas
• 1 small purple cabbage, grated
• 1 avocado, sliced

Mango Salsa

• 1 mango, diced small
• 2 tablespoons red onion, minced
• 1 teaspoon jalapeno, minced
• 2 tablespoons cilantro, finely chopped
• 1 tablespoon red pepper, minced

Margarita Spritzers

Serves 1

• 1 1/2 oz Don Julio
• 1/2 oz Contreau
• Juice of half a lime, plus 4 wedges 
• Lime La Croix to taste

Directions

Grilled Fish

1. Combine butter & lime juice and pour over fish
2. Lightly salt and pepper the fish and enclose in grill basket
3. Over medium-low heat cook the fish 15 minutes, flipping half way 
4. Grill corn tortillas 1 minute each side until lightly charred

Mango Salsa

1. Combine all ingredients in a small serving bowl
2. Let sit  for flavors to meld

Plate

1. Place two tortillas on plate, top with fish, cabbage mango salsa, and avocado slices
2. Serve warm and with lime wedges to squeeze over tacos

Margarita Spritzer

1. Combine tequila and Cointreau in a cocktail mixer and shake
2. Salt the rim of glass
3. Add ice to glass and strain in liquor
4. Add lime juice and La Croix to taste
5. Garnish each glass with lime wedge