Homemade Fish Tacos a la Fooditka

One of my favorite light foods in the summertime are tacos, especially fish tacos, which are fabulous when fried but even better when grilled or baked.  I decided to make them last night for dinner, inserting some really neat ethnic ingredients such as Queso Poroso, a Central American hard cheese as well as El Salvadorian-style thick tortillas.  Instead putting a crunchy slaw on top, I chose to make a refreshing mango salad, which I've made before when preparing salmon.  The dish came out great and because the tortillas were more substantial that the thin Mexican variety, the portions tasted more filling.

Grilled Fish Tacos a la Fooditka

Ingredients (serves 2)
Large piece of fish (I used cod but you can also use tuna or any light fish of your liking)
1/4 cup of Queso Poroso or Queso Fresco
4 thick tortillas (I used El Salvadorian corn tortillas, but you can also use the traditional Mexican variety)
1 mango, sliced into 1/4 inch pieces
1/2 lemon
1 bunch of cilantro, chopped 
Salt and pepper to taste
Olive oil

Directions:
Grill the fish on a lightly oiled grill or grill pan for about 4 minutes on each side or until the fish separates nicely from the grill.  Season the fish on the grill or grill pan with salt and pepper.  In the meantime, lightly cook the tortillas in a non-stick pan until they get lightly browned.

Mix the mango with the chopped cilantro, a small glug of olive oil, lemon juice and salt and pepper.  

Arrange the fish in small-medium pieces on top of the lightly warmed tortilla and then top with cheese and mango salad.  If you need some extra juice, you can use more lemon or some good ol' hot sauce.  Enjoy with rice and beans or just on its own like we did.