Grilled Fish Tacos with Mango Salsa

 

You'll need:

1 mango, peeled, pitted and cubed

1 avocado, peeled, pitted and cubed

1/2 small red onion, finely chopped

Juice of one lime

Chopped fresh cilantro

Salt & pepper

Canola oil

1 lb. tilapia (or mahi mahi, or swai)

1T blackening spice*

8 corn tortillas

Finely shredded red cabbage

 

How to make it:

Mix the mango, avocado, onion and lime juice in a bowl. Add cilantro, salt and pepper, mix gently, set aside.

 

Heat a grill or stovetop grill pan until hot. Drizzle a light coating of oil over the fish, rub with blackening spice. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove and set aside.

 

Warm the tortillas on the grill or wrap in damp paper towels and microwave until warm.

 

Break fish into chunks and divide among the tortillas. Top with cabbage and the mango salsa. Serve with lime wedges.

 

*Blackening spice: 1 tsp. each of cumin, paprika, cayenne, oregano, black pepper and salt.