1 mango - peeled, pitted, and cubed
1 avacado - peeled, pitted, and cubed
1/2 red onion - chopped
Juice of 1 lime (plus wedges for garnish)
Chopped fresh cilantro
salt and pepper
canola oil
2 large mahimahi fillets ( 1 1/2 lbs total)
1 tbsp blackening spice (see blackening spice post for recipe)
8 corn tortillas
2 cup finely shredded red cabbage
Mix mango, avocado, onion and juice of lime in a bowl. Season with cilantro, salt, and pepper
Heat grill (or grill pan) until hot. Drizzle a little oil on the fish and rub the blackening spice on. Cook the fish for about 4 minutes. Carefully flip and cook another 4 minutes.
Warm the tortillas on the grill (for about 1-2 minutes) or wrap in damp towel and microwave for about a minute.
Break the fish into chunks and divide amount the tortillas. Top with cabbage and the mango salsa.
