Grilled Fish Tacos

Prep time: 30 minutes

Cook time: 12 minutes

Serves: 4

INGREDIENTS:

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)

8 corn tortillas

2 cups finely shredded red cabbage

DIRECTIONS:

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

Heat a grill or stove-top 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.

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.

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