Friday, July 9, 2010

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

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



  1. Ok I'm gonna try your recipe. I make fish tacos a different way... i slice the fish, bread them in japanese bread crumbs (planko), pan fry them and then make a white sauce out of sour cream, cumin and lime juice. I like the mango salsa idea. I'm gonna try this next week! Yummm.

  2. Yum. Can't wait to try this!

  3. Sounds yummy! We've made fried ones and I've been looking for a grilled recipe! Thanks for sharing!



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