Cashmere Apron

grilled fish tacos with fresh mango salsa

IMG_1514One of my favorite things about coming back home to Florida is picking fruit from the trees in our yard. This year I had to fight off the gardeners, neighbors, friends and even the local raccoons to get some of the mangos off of our trees. It seems as though everyone is in line to pick these juicy mangos. (Seriously, I saw a man standing on his daughter’s bike trying to reach up over our fence to grab one!). This bountiful tree has been producing the most delicious mangos since we purchased our home 14 years ago. I have made mango smoothies, pies, salads and fruit spreads using this gorgeous fruit. This year it seems as though mango salsa has been the rage and this recipe is a keeper. Tonight we grilled up some fish and served it on tortillas topped with this mango salsa, I had enough left over for tomorrow’s dinner. Maybe, I will pair it with chicken quesadillas or pork? With this salsa being so delicious, the list is endless….

Mango Salsa:
1 ripe mango, peeled, pitted and diced (about 1-1/2 cup)
1/2 medium sweet onion, finely chopped
1 jalapeño chile, remove seeds and mince
1 small cucumber, peeled, seeded and chopped small (about 1 cup)
3 Tb chopped fresh cilantro
3 Tb fresh lime juice
Salt and pepper

Combine all of the ingredients in a bowl. Season to taste with salt and pepper.

1 pound white flaky fish, such as mahi or tilapia
Olive oil spray
1-1/2 Tbs of Old El Paso Fajita Seasoning Mix
1/2 a lime

Preheat the grill to medium high heat. Brush the fish on both sides with oil and season both sides of the fish with the fajita seasoning mix. Lay the fish on an oiled piece of aluminum foil and place on the preheated grill. Grill the fish between 3 to 4 minutes then flip it over and continue grilling until it is cooked through, about 3 minutes longer or until the fish flakes easily with a fork. Squeeze the 1/2 lime over the fish and remove the fish from the grill; let the fish rest about 3 minutes then shred into bite-sized pieces that will fit easily into the taco shell. Serves 3.

grilled corn
fresh cilantro
Monterey jack cheese, shredded
corn tortillas

These mangos are from the mango trees in my yard. So juicy and delicious!

PicMonkey Collage


  1. SO delicious. Fresh ingredients are the key. In addition to the mango salsa, we had some pickled tomato-corn salsa as well. Mango salsa – GONE! Mahi mahi – gone. Just a great recipe. Will make it again.

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