Nashville Hot Fish Tacos with Mango Salsa
Our Nashville Hot Fish Tacos recipe was born out of a creative quest during Lent, looking for something special to also add to our "Meatless Monday" collection. As passionate pitmasters, we wanted to craft a dish that would excite the palate while honoring our commitment to meat-free days. Drawing inspiration from our beloved Revolution Barbecue Nashville Hot Rub, we decided to give a fiery twist to a seafood favorite. The result? A tantalizing fusion of spicy and fresh flavors, perfect for those who love a bit of heat with their seafood. This recipe is a testament to our love for experimenting and adapting, bringing the bold spirit of Nashville right to your plate.
Nashville Hot Grilled Fish Tacos with Mango Salsa
Glenn Connaughton
4
10 minutes
10 minutes
American
Seafood
Dive into the vibrant flavors of Nashville with our Nashville Hot Grilled Fish Tacos, a unique culinary creation inspired by the Music City itself. Featuring the Revolution Barbecue Nashville Hot Chicken Rub, this recipe is a tribute to the authentic, spirited taste of Nashville. The rub, celebrated for capturing the essence of the city's renowned hot chicken, brings a lively and bold dimension to the fish, complementing the fresh, zesty notes of the mango salsa. This dish is not just a meal; it's an experience that resonates with the rhythmic and fiery soul of Nashville.
Ingredients
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2 ripe mangoes peeled and diced
½ cup finely diced red onion
1-2 jalapeños seeds and membrane removed, finely diced
⅓ cup chopped cilantro
Juice of 2 limes
½ teaspoon kosher salt
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1½ pounds cod fillet
1½ tablespoons neutral oil
1 tablespoon honey
1 tablespoon Revolution Barbecue Nashville Hot Chicken Rub
8 taco-sized flour tortillas
Directions
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In a medium bowl, combine diced mangoes, red onion, jalapeños, cilantro, lime juice, and kosher salt. Mix well and set aside.
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Place the cod fillet in a gallon-sized zip-top bag.
Add neutral oil, honey, and Nashville Hot Chicken Rub to the bag.
Seal the bag and gently massage the fish to ensure it's evenly coated with the marinade.
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Preheat your grill to 450°F (232°C).
Carefully place the marinated fish on the grill.
Grill the fish for approximately 4-5 minutes on each side. The duration may vary depending on the thickness of the fillets. The fish is done when it's opaque and flakes easily with a fork.
Flip the fish carefully to avoid breaking.
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After removing the fish from the grill and allowing it to rest, place tortillas on the grill.
Heat them until they are pliable and show grill marks.
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Cut the grilled fish into 1½-inch pieces.
Distribute the fish evenly among the grilled tortillas.
Top each taco with a generous amount of mango salsa.
