Grilled Spicy Fish Tacos

Summer time goodness!

We really enjoyed these. The store didn't have any Mahi Mahi so we used Tuna Steak instead and they turned out great. The salsa was really nice. It was acidic, with the mango and lime, but also rich with the avocado. It worked really well. We blackened our tuna with Cumin and Chili Powder and it gave it some kick. Overall, a delicious and flavorful dish, that didn't bog us down. We served it with a side of black beans, corn, cilantro, and cumin. It was good, but in all honesty we didn't need it. The tacos were too much food to begin with. I hope this will make it to our go-to dinner list. Yummy Yummy!

1 cup finely shredded red cabbage12 oz mahi-mahi
2 limes
1/2 medium red onion, diced
4 corn tortillas
Canola oil
1 mango, peeled, pitted, and cubed
1 avocado, peeled, pitted, and cubed
1 handful cilantro, chopped
Salt and pepper
1/2 Tbsp blackening spice

1. Clean and oil a grill or grill pan thoroughly. Preheat to medium-high.

2. Make the mango salsa by combining the mango, avocado, red onion, cilantro, and the juice of one lime. Season to taste with salt and pepper.

3. Drizzle a light coating of oil over the fish, and rub on the blackening spice. Place the fish on the grill and cook, undis-turbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove. Before turning off the grill, warm the tortillas directly on the surface for 1 to 2 minutes.

4. Divide the fish evenly among the warm tortillas, add a bit of cabbage, and spoon the salsa on top. Serve each taco with a wedge of lime and 1/2 cup of black beans spiked with cumin. Makes 2 servings