Grilled Fish Tacos

I've been wanting to make this recipe for awhile.  I had to wait until mangos were in season, otherwise they taste funny.  We used salmon instead of mahimahi like the recipe calls for.  The recipe below makes 4 servings and it's from the book, "Cook this, not that".

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)

1 Tbsp blacking spice (1 tsp each: cumin, paprika, cayenne, oregano, black pepper, and salt)

8 corn tortillas

2 cups finely shredded red cabbage

Directions:

1.  Mix the mango, avocado, onion, and juice of the lime 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 4 minutes.  Carefully flip with a spatula and cook for another 4 minutes.  Remove.

3.  Warm the tortillas on the grill for 1 to 2 minutes or wrap a damp paper towels and microwave for 1 minute until warm and pliable.

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

Jason, Beth and Terri's Rating: 7/10

Nutrition:

380 calories

11g fat (2g saturated)

50mg cholesterol

240mg sodium

28g carbohydrates

5.5g fiber

8g sugar

21g protein