Cooking Demo: Fish Tacos featuring Lynx Grill

Discover the features and benefits of Lynx Grills with Chef Kimberly and Dan Klunk. Watch them prepare savory fish tacos with grilled mango slaw and salsa using the distinguishing features of a Lynx Grill.
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Video by: Hugo Landa Photography
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Fish Tacos
Recipe by Chef Kimberly Ayala
INGREDIENTS:
Fish Tacos
1lb of Whitefish (rainbow trout or tilapia)
1 tbl of garlic powder
1 tbl of smoked paprika
1 tsp of Dijon mustard
¼ tsp of cayenne pepper
2 tbl of olive oil
S&P
6 yellow corn tortillas
Mango Slaw
1 bag of cabbage slaw mix
¼ cup of cilantro chopped
1 serrano chopped
1 tomato diced
2 limes
1 grilled mango
S&P TT
Salsa
6 Roma tomatoes
1 medium-sized onion
2 jalapenos (or more for extra kick)
6 garlic cloves
2 tbl of olive oil
½ bunch of cilantro
S&P TT
Chipotle Mayo
½ c mayo
2 chipotle peppers (canned)
S&p TT
INSTRUCTIONS:
For Salsa
Place all your ingredients (except cilantro) in a bowl and toss in oil. You may wrap your garlic in foil or place in a small pot on top of your grill. Using the infrared burners place your ingredients on the grates and let them cook for about 30 min flipping occasionally. You want them nice and charred. Once finished place in blender, add cilantro and salt and pepper to taste and blend until smooth. Set salsa aside.
For Slaw
Cut Mango closest to the pit. Brush flesh with some oil and set on your grill. Cook until soft and has grill marks. In a bowl add your slaw mix and squeeze lime juice on it and mix. Add in your diced tomato, minced cilantro, and minced serrano. Dice your mango by running your knife horizontally and vertically without going through the flesh. Use a spoon to scoop out the flesh and mix it all together. Season with salt and pepper.
For Fish
Mix your Dejon mustard, olive oil, and dry ingredients in a bowl set aside. Salt and pepper your fish and coat with your mix. Let sit for at least one hour. After its done marinating prepare to grill. Grill on high for about 3 to 4 minutes on both sides.
For Chipotle Mayo
Mix all ingredients together and blend until incorporated.
Assemble.
Cook your tortillas directly on the grill just to warm them up a bit make sure to not overcook for they will become very hard. Add the mayo to the bottom of the tortilla place your fish, then slaw, and finally your charred salsa. You may squeeze extra lime on top and pair it with a nice margarita.