Living in Alaska, we have a lot of fresh fish. I love fish tacos but was looking for some that weren’t fried. It’s surprising how similar all fish taco recipes are! I came across this one and loved it because of the salsa (and lack of frying/mayo). You need to use a firm fish for a grilled fish taco or it turns out mushy. Halibut is perfect for this.
- 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
- 1.5 lb firm fish
- 1 tbsp blackening spice
- 8 flour tortillas
- 2 cups finely shredded red cabbage (I used cole slaw mix)
Mix the mango, avocado, onion, and the juice of 1 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.