These Will Be Your New Favorite Fish Tacos

Try this simple recipe for a delicious and nutritious blend of sea and spice.

June 5, 2013
grilled fish tacos

Serves 4 

1 mango, peeled, pitted, and cubed
1 avocado, pitted, peeled, and cubed
½ 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 (1½ pounds total)
1 tablespoon blackening spice
8 corn tortillas
2 cups finely shredded red cabbage


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1. Mix the mango, avocado, onion, and lime juice 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 four minutes. Carefully flip with a spatula and cook for another four minutes. Remove.

3. Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one 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.