Heat oven to 450°F. Spray a baking pan with cooking spray and set aside.
Place the cranberries (or cherries), brown sugar, garlic, jalapeno, chipotle chili, lime zest and juice, honey, rosemary and salt in a mixing bowl. Mix everything together until the cranberries are thoroughly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the diced mango and toss well. Taste and season with more salt if desired. Set aside and keep at room temperature.
Prep grill to 450°F. Rinse and pat dry the fresh mahi mahi filets. Coat with a little olive oil, kosher salt and cracked black pepper. Set aside.
Chop cilantro, , slice limes, crumble Cotija cheese, finely slice cabbage and set in individual bowls. Zest half of orange into the Mexican Crema and set aside.
Grill mahi mahi for 2 minutes per side. Remove from grill and allow to rest a minute or two. Cut each filet into 3 pieces.
Warm wheat tortillas on your grill. Make fish tacos by layering cabbage, grilled mahi mahi, orange Crema, cilantro, cranberry mango salsa and Cotija cheese crumbled on top. Makes 6 total.
I also substitute halibut filets if mahi mahi is unavailable.
I often times substitute cherries (fresh pitted or frozen) for the cranberries.
<p>This recipe for Mahi Mahi Tacos w/ Fruit Salsa was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/grilled-fish-tacos-roasted-cranberry-mango-salsa/ </p>