Lime Grilled Fish Tacos with Mango Habanero Salsa

Lalaine Manalo


  • Ingredients:
  • 1 pound halibut, cod or tilapia
  • 1 tablespoon Arizona Gunslinger Mango Habanero Salsa
  • 1 lime, zested and juiced
  • 1 cup Greek yogurt
  • 2 teaspoons honey
  • 1 tablespoon olive oil
  • For the Coleslaw:
  • 2 cups napa cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • salt and pepper to taste
  • For Garnish:
  • Arizona Gunslinger Mango Habanero Salsa
  • 1 avocado, pitted and sliced
  • Tortillas


  • In a bowl, combine fish, lime juice,  lime zest,  salt, and pepper.   Marinate fish for about 7 to 10 minutes.
  • In a small bowl, stir together the Greek yogurt, mango habanero salsa, and honey.
  • In a large bowl mix the ingredients for coleslaw: napa cabbage, red cabbage, cilantro, lime juice, honey, salt, and pepper.  Cover and refrigerate for about 20 to 30 minutes before serving.
  • Brush stovetop grill with canola oil and heat over high heat.   Arrange fish in a single layer and grill, turning once, for about 4 to 5 minutes on each side or until cooked through and opaque.   Remove the fish from heat and with a fork, flake into large chunks.
  • Wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds or until soft and pliable.
  • Prepare the fish tacos by filling each tortilla with a spoonful of the coleslaw, grilled fish, avocado slices, and Arizona Gunslinger Smokin' Hot Mango Habanero Salsa.