-
1
Mix together chili powder, paprika, salt, brown sugar, cumin, black pepper, and garlic powder in a small bowl, set aside.
-
2
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
-
3
and
-
4
the grilling grate. Place mango, onions, and jalapeno on the grill. Cook mango until grill marks develop, 2-3 minutes per side. Cook onions until charred and slightly softened, 4-5 minutes per side. Cook jalapeno until lightly blistered and charred all over, 6-8 minutes total. Remove all to cutting board and let sit until cool enough to handle, about 5 minutes. Finely dice mango and onions and transfer to a medium bowl. Stem, seed, and finely diced jalapeno and transfer to bowl with mango and onion. Add in tomatoes, red pepper, cilantro, and lime juice and stir to combine. Season with salt to taste. Set aside.
-
5
Coat fish with spice rub and brush with olive oil all over. Place fish on grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little to no resistance, about 5 minutes. Flip fish and cook until it flakes to a fork and is opaque almost all the way through, or registers between 130-135u00b0F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes more. Transfer fish to a platter, let rest for 5 minutes. Pull fish into small pieces using two forks.
-
6
Toast tortillas on grill until warm pliable, about 30 seconds. Remove from grill and top each tortilla with fish and salsa. Serve immediately with lime wedges.
