Grilled Fish Tacos
1 mango, peeled, pitted & cubed
1 avocado, pitted, peeled & cubed
½ red onion, finely chopped
cilantro, fresh chopped
1 lime, juiced, plus wedges for garnish
salt & ground black pepper
8 corn tortillas
1 ½ pounds tilapia fillets
1 tablespoon blackening spice
2 cups finely shredded red cabbage
Mix the mango, avocado, onion and the juice of one lime in a bowl. Season with cilantro, salt and pepper.
Preheat grill to medium high heat. 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 from heat.
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.
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 contributed by David