Grilled Local Rockfish Tacos with Mango-Herb Slaw

Serves 4 (makes 8–10 tacos)

Ingredients:

For the Fish:

• 1½ lbs fresh local rockfish (or similar flaky white fish)

• 1½ tbsp olive oil

• 1 tsp kosher salt

• ½ tsp cracked black pepper

• ½ tsp smoked paprika

• 8–10 corn tortillas

For the Mango-Herb Slaw:

• 1 ripe mango, diced

• ½ small red onion, very thinly sliced

• ¼ cup chopped cilantro

• 2 tbsp chopped fresh mint (or basil)

• Juice of 2 limes

• 1 tbsp honey or agave

• Pinch of sea salt

Optional Garnishes:

• Extra lime wedges

• Thinly sliced jalapeño

• Crumbled cotija cheese

• Hot sauce

Instructions:

1. Make the Slaw:
   In a medium bowl, combine diced mango, onion, cilantro, mint, lime juice, honey, and salt. Toss gently. Chill for 15–30 minutes to let the flavors meld.

2. Prep the Fish:
   Pat the fish dry and cut into taco-size portions. Drizzle with olive oil and season with salt, pepper, and smoked paprika.

3. Grill:
   Preheat a grill or cast-iron pan over medium-high heat. Grill the fish 2–3 minutes per side until it’s lightly charred and flakes easily.

4. Warm Tortillas:
   Toast the corn tortillas directly over the flame or on the grill until soft and lightly charred.

5. Assemble Tacos:
   Layer grilled fish in tortillas, top with mango-herb slaw and optional garnishes. Serve immediately with lime wedges.