Mahi-Mahi Tacos with Spicy Mango Salsa

Crack open a can of Hop Valley Bubble Stash and take fish tacos to the next level. Smoky grilled mahi-mahi stands up to the beer’s bold intensity while the sweet mango and fruity jalapeño match its tropical fruit notes. This lightly-bitter IPA works to temper the salsa’s spice, beautifully contrasting the dish for maximum flavor.  

Makes 6 tacos

Prep time:  15 min
Cook time:  10 min

Ingredients

Lime Crema
½ cup Mexican crema
1 tsp lime zest
1 tbsp fresh lime juice
¼ tsp fine sea salt

Spicy Mango Salsa
2 mangoes (about 1 ¼ cups), peeled, pitted and diced 
3 tbsp finely-diced fresh jalapeño, with some ribs and seeds for medium heat
3 tbsp finely-diced red onion
1 tbsp fresh lime juice
¼ tsp fine sea salt

Tacos
1lb mahi-mahi fillets
Olive oil, to taste
¼ tsp fine sea salt
¼ tsp ground black pepper
6 white corn tortillas, grilled until warm
¼ cup crumbled cotija cheese
Cilantro leaves for garnish

Preparation

Make the crema by mixing the cream and lime zest in a small bowl. Stir in the lime juice one tbsp at a time, then add the salt. Cover and refrigerate.

Stir together all salsa ingredients in a medium bowl and set aside. 

Preheat the grill to 400° F. 

Brush each side of the fish generously with olive oil, then sprinkle one side with half of the salt and pepper. Place seasoned-side down on the grill and sprinkle the tops with the remaining salt and pepper. 

Grill for about 4 min on each side until flaky. Cooking time will vary by fillet thickness but the fish should no longer be opaque or pink in the center.

Arrange 6 tortillas in taco holders or on a serving platter. Break the fish into large pieces and distribute evenly among tacos. Drizzle the crema on top and add about 1 tbsp of salsa to each taco. Sprinkle with cotija cheese and cilantro leaves. Serve remaining salsa on the side.