10 tbsp fresh lime juice, divided, plus 1 lime, cut into wedges
1 tbsp safflower oil
1 tbsp chipotle chile powder
4 6-oz boneless, skinless cod fillets
1 cup peeled and finely chopped mango
1/2 cup seeded and finely chopped plum tomato
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
5 tbsp dried unsweetened shredded coconut
8 6-inch corn tortillas, heated
In a glass baking dish, whisk 4 tbsp lime juice, oil and chile powder. Add cod and marinate, turning occasionally, for 12 to 15 minutes.
Meanwhile, prepare salsa: In a medium bowl, mix mango, tomato, onion, cilantro, remaining 6 tbsp lime juice and coconut. Set aside.
Heat a grill pan on high. Add cod and remaining marinade and cook, turning once, until opaque throughout, about 4 minutes per side. (TIP: If necessary, work in batches to avoid overcrowding pan.) Transfer cod to a cutting board and cut into large flakes. Divide cod among tortillas. Top with salsa and serve with lime wedges.