Grilled Fish Tacos

Quite possibly the best fish tacos ever.

June 5, 2013

Who doesn't love fish tacos? South of the border, the fish is always battered and fried and served with an aggressive dousing of mayonnaise. We wanted to ditch the frying oil and mayo but maintain the flavor, so we subbed a spicy blackening seasoning and a nutrient-rich mango-avocado salsa, which cuts the heat and pairs perfectly with the fish. This salsa would make gardening gloves taste good.

Serves: 4
Prep: 16 min
Cook: 10 min
Total: 26 min

  • 1 mango, peeled, pitted, and cubed
  • 1 avocado, pitted, peeled, and cubed
  • 1/2 red onion, finely chopped
  • Juice of 1 lime, plus wedges for garnish
  • chopped fresh cilantro
  • salt and black pepper
  • canola oil
  • 2 large mahimahi fillets (1 1/2 lb total)
  • 1 tbsp blackening spice
  • 8 corn tortillas
  • 2 cups finely shredded red cabbage

1. Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper.


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

3. Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.

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

Recipe Tips
No ripe mangoes at the supermarket? Both pineapple and peaches would make perfect substitutes.

Nutritional Facts per serving
Calories     405.1 cal
Fat     11.3 g
Saturated fat     1.7 g
Cholesterol     124.2 mg
Sodium     614.5 mg
Carbohydrates     42.6 g
Total sugars     10.2 g
Dietary fiber     8.1 g
Protein     36.5 g

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