GRILLED YELLOWTAIL TACOS WITH MANGO SALSA

PCOLA_COOKS_Tuna_Taco_BIG

 

PENSACOLA COOKS KITCHEN
KEITH HOFFERT

4 – 6 oz. yellowtail filets
4 Tbsp. kosher salt
2 Tbsp. black pepper
Olive oil
Pita bread
Spring mix
Sliced tomatoes

Preheat outdoor grill to medium heat and oil the grates using a brush or paper towel. In a small bowl, mix salt and pepper together. Coat the yellowtail filets with a light layer of olive oil and sprinkle with salt and pepper mixture. Place each filet flesh side own on a hot grill and cook for about 3 minutes. Flip filets over and cook for an additional 3 minutes. Remove from grill and place on center of pita and top with lettuce, tomato and mango salsa.