Triggerfish Tacos with Mango Salsa

By Ray Lampe, Dr. BBQ

  • 1 medium red onion finely chopped
  • ½ medium red bell pepper finely chopped
  • 3 roma tomatoes, seeded and diced small
  • 1 medium mango, peeled and diced small
  • 1 jalapeno, seeded and minced
  • Juice of 1 lime
  • ¼ cup chopped cilantro
  • Salt and pepper
  • Taco rub
  • 2 teaspoon Salt
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 2 lbs Triggerfish filets
  • 8 hard taco shells, the stand up kind
  • 8 oz. Queso Fresco, crumbled
  • Chopped Cilantro for garnish

One hour before you plan to eat make the salsa by combining the onion, bell pepper, tomato, mango, and jalapeno in a medium bowl. Mix well. Add the lime juice, cilantro, salt, and pepper. Mix well and cover with plastic wrap. Let rest for one hour, mixing occasionally. Prepare the Egg to cook direct at 400°. To make the rub, in a small bowl mix together the salt, chili powder, paprika, cumin, garlic powder, black pepper, and cayenne. Cut the Triggerfish into eight pieces, each shaped like a log to fit nicely in the taco shells. Season the fish liberally with the spice mixture. Place the fish on a well oiled grill topper and grill directly over the coals for 2 to 3 minutes per side until the fish is firm. Remove to a plate. Place a piece of fish in each taco shell. Top each with some of the salsa. If the salsa is too watery just use a slotted spoon. Top the tacos with some of the cheese and a little of the cilantro.

Makes 8 servings

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