Super tasty Grilled Fish Tacos

                                         Grilled Fish Tacos with Mango Avocado Salsa
OMG! I love these things they are so delicious and healthy, oh and as a bonus easy to make. The fish is grilled, not fried, and it is topped off with a homemade mango avocado salsa. If that doesn't get your mouth watering then you're  mouth might be broken (JK, but really it might) Ok now I'll show you how I made them.

First I make the salsa with fresh avocado, mango, red onion, cilantro,

Next I season the fish with with an amazing blackening spice. I made this myself with spices I already had and keep it on hand for all kinds of dishes. It's smokey and a little bit spicy. Seriously just try it! Then all the fillets go in the grill pan with a little bit of olive oil (you can also use an outdoor grill of you prefer).

After the fish is done cooking it will crispy and have those beautiful grill marks, gotta love those. Just remove it from the pan and cut it into sections small enough to fit in your tortillas (I prefer corn). 

Now it is time to assemble your tacos. Just place the fish inside the warm tortillas, these can be heated in the microwave between two damp paper towels or on the grill, put a little cabbage on top, and then finish it off with the tangy sweet salsa that you made earlier. Add lime wedges to the plate to squeeze over right before eating and ENJOY! 

                                               Recipe for Grilled Fish Tacos (courtesy of Cook This, Not That)
1 Mango, peeled, pitted 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
Olive oil
2 large fillets of white fish (I use tilapia because its easier for me to find and I always have it in my freezer but the recipe calls for Mahimahi.)
1 Tbsp blackening seasoning (see recipe below)
8 corn tortillas 
2 cups shredded cabbage

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

Heat a grill or grill pan until hot. Drizzle a light coating of oil on the fish (or in the pan) 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 1-2 mintues or wrap them 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.

                                      Blackening Spice (courtesy of Cook This, Not That)
2 Tbsp smoked paprika
1 Tbsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp cayenne
1 1/2 tsp black peper
1 tsp dried oregano leaves or thyme

Combine all the ingredients in a sealable container. Rub 1 tsp on any flaky white fish before grilling or searing. The mix will keep for up to six months.