Baja Tailgate Grilled Fish Tacos With Mango Salsa Baja Tailgate Grilled Fish Tacos With Mango Salsa Chef Tony Matassa July 24, 2013 Comments Baja Tailgate Grilled Fish Tacos With Mango Salsa Serves 20. Recipe is by chef Tony Matassa. 15 to 20 mahi-mahi, tilapia or other flaky white fish fillets 50 (6-inch) flour or corn tortillas 1 to 2 green cabbage, thinly shredded 1/2 cup honey or cane syrup 1/4 cup lime juice 21/2 lbs. shredded Jack cheese For Marinade: 1 cup extra virgin olive oil 1/4 cup lime juice 1 tbl. lemon juice 1 bunch cilantro, rough chopped 2 tbls. black pepper 1 tsp. cayenne pepper 2 tsps. chili powder 2 tbls. coarse salt 1 tbl. ground cumin 6 cloves garlic, finely chopped 2 to 4 serrano peppers, finely chopped For Mango Salsa: 4 mango, finely diced 7 avocado, finely diced 2 bunches cilantro, chopped 1/2 cup lime juice 3/4 red onion, finely diced 5 to 8 jalapeño pepper, finely diced 1 tsp. cayenne pepper 2 tsps. black pepper Coarse salt, to taste 1. Place fish fillets in one or several containers to marinate. 2. Blend all marinade ingredients well; pour over and lightly toss with fish. If more marinade is needed to cover fish, add water until just covered. Allow fillets to marinate while preparing the salsa and your grill. (Preheat for high direct heat) 3. Blend all salsa ingredients well, cover and allow to mascerate, unrefrigerated, for 30 minutes or until ready for use. Or refrigerate for up to two days for later use. 4. Finely shred cabbage, sprinkle and toss to coat with fresh lime juice, honey or cane syrup, and salt and pepper to taste. 5. Grill fish for a couple minutes per side, depending on your desired doneness. 6. Remove fillets, rest for a minute or two and thinly slice. 7. Warm tortillas for best results and place several strips of fish in each tortilla. Dress with cabbage slaw, cheese and salsa to taste.