Halibut Tacos with Fresh Mango

Both sweet and spicy, these tacos are easy to put together -- perfect for a busy weeknight. If you can't find fresh mangos, swap in canned pineapple. This recipe makes 4 servings.

PREP TIME: 25 minutes
COOK TIME: 10 minutes

For the fish/marinade:
1 pound halibut, skin and any bones removed
2 tablespoons neutral-flavored oil
Juice and zest from 2 fresh limes
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper

Remaining ingredients:
8 taco-sized corn tortillas
1/2 red or white onion, thinly sliced
1 mango, pitted, peeled and diced (or 1 cup unsweetened pineapple chunks)
2 ounces cotja cheese
Freshly chopped cilantro and lime wedges, for garnish

Place fish in a glass baking dish. Combine all marinade ingredient except for the fish in a nonreactive bowl and whisk well to combine. Pour marinade over fish, cover and refrigerate for only 1 hour.

Preheat a grill or grill pan to medium-high. Brush grill with oil. Grill fish for 8-10 minutes, flipping once in the middle of cooking. Remove from heat and let stand for 5 minutes. Cut into 1 1/2" cubes.

To assemble the tacos, place 2 tortillas on top of each other. Add a few cubes of fish, mango, onion and cheese. Garnish with cilantro and serve immediately with fresh lime wedges.