Ode to Fish Tacos

We've made these tacos twice this last week and I'm already thinking about when I can get away with making them again. So, in the interest of sharing good recipes with people I like, here's the "Cook This, Not That" version of fish tacos...

Grilled Fish Tacos

Ingredients:
1 mango, pitted, peeled and cubed
1 avocado, pitted, peeled and cubed
1/2 red onion, finely chopped
Juice of one lime, plus wedges for garnish
chopped, fresh cilantro
Salt and Black pepper
Canola oil
2 large mahi mahi (we used tilapia)
1 tbsp blackening spice (more on that later)
8 corn tortillas
2 cups of finely shredded red cabbage

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

-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.

-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 the lime wedges.

*Rub for Fish:
1 tsp each: cumin, paprika, cayenne, oregano, black pepper, and salt. If you're sensitive to spicy foods, you might want to cut down on the cayenne.

Makes 4 servings
380 calories per serving
11 g fat

Yum.