Ingredients

The following ingredients have 4 Servings
  • 1 lb rockfish
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • flour tortillas
  • lettuce or cabbage
  • 2 mangoes, pitted, peeled and diced into 1/2" cubes (about 1 1/2 cups)
  • 2 ears corn, sliced from the cob (about 1 1/2 cups)
  • 1 avocado, pitted, peeled and diced into 1/2" cubes
  • 1 jalapeño, seeded and diced
  • 1/4 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped
  • juice from 1 lime

Instruction

  • First you want to grill or saute the corn. If using the grill, soak corn for 10 minutes. Wrap each in aluminum foil and grill 3-4 minutes per side. If sauteing, cut the corn off the cob and cook over medium-high heat in skillet for about 5 minutes or until corn starts to char.
  • In a medium bowl, toss together the mango, corn, avocado, jalapeño, red onion, cilantro, basil and lime juice. Set aside.
  • In small bowl, combine the chili powder, paprika, cumin, salt, garlic powder and black pepper. Rub the seasoning into the fish, making sure it's entirely coated.
  • Heat 1 tablespoon olive oil over medium-high heat in large skillet. Add fish to skillet and cook for 4 minutes per side or until done.
  • Heat the tortillas over medium heat in small skillet for 30 seconds on each side to make pliable. To serve, add cabbage or lettuce, fish and the corn mango salsa.