Grilled Fish Tacos with Spicy Mango Salsa 1/4 cup extra virgin olive oil, plus more for grates and tortillas 1/2 teaspoon finely grated lime zest 4 tablespoons lime juice, divided 1 tablespoon lemon juice 2 teaspoons raw agave nectar or honey 2 cloves garlic, minced 1/2 teaspoon cumin 1 teaspoon ancho chili powder 1 1/2 pounds amberjack, skin on 3 ripe mangoes, peeled and diced 2 tablespoons chopped cilantro plus more for garnish 2 teaspoons adobo sauce sea salt 8 corn tortillas sour cream for serving Whisk together oil, lime zest, 2 tablespoons lime juice, lemon juice, agave, garlic, cumin, and chili powder. Reserve 2 tablespoons. Pour remaining marinade over fish placed in small baking dish. Turn to coat. Let marinate for 30 minutes. Combine mango, remaining lime juice, cilantro, and adobo in large bowl; season with salt and set aside. Heat gas grill to medium-high; oil grates. Season fish with salt, place flesh side down on hot grill and cook for about 6-8 minutes, flip, and cook for about 4 minutes more or until fish is nicely charred and flakey. Grills vary, so watch for visual cues. Brush tortillas with a little olive oil and grill for about 1 minute per side. Serve fish in tortillas topped with mango-adobo salsa, sour cream, and cilantro. Back to Dinner Recipes