Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Intermediate
1/2 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce, divided
3 tablespoons freshly squeezed lime juice, divided
1 pound mahi mahi fillets
2 medium mangos, peeled, pitted and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons red chili paste (sambal oelek)
6 scallions
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
12 corn tortillas (6 inch)
1 cup thinly shredded red cabbage
lime wedges and cilantro leaves, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 78 mg | 8% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 56 mg | 19% |
| Total Fat | 5 g | 7% |
| Iron | 2 mg | 11% |
| Calories | 281 kcal | 14% |
| Sodium | 521 mg | 22% |
| Protein | 18 g | 36% |
| Saturated Fat | 1 g | 4% |
| Sugars | 18 g | 2% |
| Vitamin C | 36 mg | 61% |
Stir together 1/4 cup sweet & sour sauce and 2 tablespoons lime juice in a shallow dish. Add fish to marinade and turn to coat. Cover and refrigerate 30 minutes.
Stir together mango, red onion, cilantro, sambal, 1 tablespoon sweet and sour sauce and 1 tablespoon lime juice in a small bowl.
Toss scallions with vegetable oil. Remove fish from marinade and season with salt. Wrap tortillas in foil in packs of 6. Oil grill grates and preheat for medium heat.
Heat tortillas on grill until warmed through, about 10 minutes. Grill fish until lightly charred and firm (145°F), about 4 minutes per side. Grill scallions until charred, about 3 minutes.
Chop fish and charred scallions into bite sized pieces. Build tacos with fish, mango salsa, charred scallions, red cabbage and a drizzle of sweet and sour sauce. Serve with lime wedges and cilantro.
Grilled Fish Tacos with Mango Salsa
