Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine oil, 3 tablespoons lime juice, cilantro, ground ancho and garlic. Place fish in a medium glass baking dish. Pour mixture over fish, turning to coat. Cover and chill for 15 to 20 minutes.
In a medium bowl, combine the remaining 2 tablespoons lime juice, mayonnaise (or salad dressing), cayenne and salt. Add mango, cabbage, jicama, and red pepper, turning to coat. Season to taste with additional cayenne and salt.
Remove fish from the marinade (it should have some of the marinade still clinging to it). Discard remaining marinade. Grease the grill rack of a covered charcoal or gas grill. Place fish on the rack directly over medium heat. Grill for 8 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Transfer to a plate; keep warm. Grill tortillas about 40 seconds or until heated through, turning once halfway through grilling.
Break fish into 2-inch chunks. Top each tortilla with some of the fish; top with slaw.