Tandoori Grilled Fish Tacos with Mango Salsa

Recipe by Food Connection

I did not give exact measurements for the spices, but I had to taste the marinade as I added ingredients and adjusted it before I rubbed mahi mahi with the marinade for  grilling.  The fish tacos with mango salsa was a huge hit!

1 pound wild mahi mahi

crushed cumin seeds

crushed coriander seeds

garam masala

red chili powder

turmeric

sea salt to taste

2-3 garlic cloves, minced (you may use 1-2 tablespoons of garlic/ginger paste)

2-inch ginger root, minced

1-2 teaspoon tomato paste (optional)--I didn't have it on hand, but I will try this next time)

1 teaspoon organic sugar

fresh lemon juice

1/2 cup organic fat-free or low-fat plain yogurt

store-bought organic hard taco shells

lightly Mexican blend cheese for garnish

mango salsa (click link for the recipe) for garnish

Directions:

Combine all the ingredients, except mahi-mahi, taco shells, and mango salsa, in a medium bowl and whisk to blend well.  Slather on each of the mahi mahi fillets with the spiced yogurt mixture and refrigerate for at least 1 hour or overnight until ready to use.  Preheat the grill over medium and brush the grill rack with EVOO or canola oil.  Remove the mahi mahi fillets from marinade; wipe off excess marinade.  Brush them with EVOO lightly and place them on the grill, and allow to cook for approximately 6-8 minutes.  Flip the side over carefully and continue to cook for another 6-8 minutes or until the fillets flake easily.  Transfer them on the plate and flake the fish with a fork.  Place the hard taco shells in the oven to 375 degrees for 1-2 minutes.  To assemble each individual taco, place some of the fish flakes in shell, drizzle with any sauce of your choice, and top with mango salsa and cheese.  Enjoy!