Thai Taco.
Has a nice ring to it. Thai Taco. It’s the sound of the delicious marrying of Thai & Mexican cuisines. The fresh veggies and herbs; the citrusy flavors; the combination of the perfect blend of spices.
One of the most popular blends in our store over the weekend was our Thai BBQ Seasoning. The aroma – a mix of cumin, coriander, lemongrass, garlic, pepper, smoked serrano chili powder, and a few other spices – had our customers immediately asking how best to use it this week for dinner.
That was an easy answer – Thai Grilled Fish Taco with Mango Salsa.
Our Thai BBQ Seasoning – with a touch of coconut sugar – adds a wonderful flavor to white fish like tilapia, halibut or snapper.
Just throw a few seasoned fillets on the grill, or simply a grill pan on the stove, and cook until lightly charred, with a smoky, sweet fragrance. Finally, sprinkle on some Thai Ginger-Lime Sea Salt.
Flake the white fish, add it to a grilled tortilla, top it with a fresh, tropical salsa, and you have yourself (because it’s too yummy to share) a Thai Grilled Fish Taco with Mango Salsa.
Thai Grilled Fish Tacos with Mango Salsa
by Season with Spice
Serves 2
Ingredients:
6 small tortilla wraps
3-4 white fish fillets (try tilapia, halibut or snapper) – about 1lb
2 tbsp vegetable oil
About 1 tbsp of Season with Spice’s Thai BBQ Seasoning (about 1/4-1/2 tsp for each side)
About 2 tsp of coconut sugar (sprinkle on each side)
Season with Spice’s Thai Ginger-Lime Sea Salt, to taste
Lime wedges
Jalapeno slices (optional)
Mango Salsa:
1 mango – peeled & diced
1/2 red bell pepper - diced
1/2 medium sized red onion – diced
A handful of cilantro – roughly chopped
Method:
1. In a mixing bowl, combine all the ingredients for the mango salsa. Squeeze in some lime juice and set aside.
2. Place the fish fillets in a shallow dish. Lightly brush both sides with oil. Then season the fish with Thai BBQ Seasoning and coconut sugar.
3. Grill the tortillas until warmed through, 1 to 2 minutes. Wrap in foil or a kitchen towel to keep them warm.
4. If using a thick cut of white fish, go ahead and grill directly on the oiled grate. If using a thinner cut that may flake when flipped, use foil or a grill basket. Grill the fish until nicely charred, about 3-5 minutes per side. Sprinkle on Thai Ginger-Lime Sea Salt.
5. Transfer the fish to a board and flake each fillet into small, but meaty pieces.
6. To assemble the grilled fish tacos, place several pieces of fish over warm tortillas. Top with the mango salsa, jalapeno slices, some extra fresh cilantro, and any other toppings of your choice. Serve with lime wedges.
by Season with Spice
Serves 2
Ingredients:
6 small tortilla wraps
3-4 white fish fillets (try tilapia, halibut or snapper) – about 1lb
2 tbsp vegetable oil
About 1 tbsp of Season with Spice’s Thai BBQ Seasoning (about 1/4-1/2 tsp for each side)
About 2 tsp of coconut sugar (sprinkle on each side)
Season with Spice’s Thai Ginger-Lime Sea Salt, to taste
Lime wedges
Jalapeno slices (optional)
Mango Salsa:
1 mango – peeled & diced
1/2 red bell pepper - diced
1/2 medium sized red onion – diced
A handful of cilantro – roughly chopped
Method:
1. In a mixing bowl, combine all the ingredients for the mango salsa. Squeeze in some lime juice and set aside.
2. Place the fish fillets in a shallow dish. Lightly brush both sides with oil. Then season the fish with Thai BBQ Seasoning and coconut sugar.
3. Grill the tortillas until warmed through, 1 to 2 minutes. Wrap in foil or a kitchen towel to keep them warm.
4. If using a thick cut of white fish, go ahead and grill directly on the oiled grate. If using a thinner cut that may flake when flipped, use foil or a grill basket. Grill the fish until nicely charred, about 3-5 minutes per side. Sprinkle on Thai Ginger-Lime Sea Salt.
5. Transfer the fish to a board and flake each fillet into small, but meaty pieces.
6. To assemble the grilled fish tacos, place several pieces of fish over warm tortillas. Top with the mango salsa, jalapeno slices, some extra fresh cilantro, and any other toppings of your choice. Serve with lime wedges.
