Fish Tacos with Mango Avocado Salsa

This is the best recipe of the summer!  I found it in Women's Health magazine (birthday subscription from my mother-in-law!)  The fish is so delicious on its own, but the mango, avocado, lime and cilantro goes together so perfectly!  I thought the cabbage might not be necessary, but it really gives it a nice crunch and a little extra density.  Derrick suggested that we drink one of our favorite chardonnays from our Sonoma/Napa trip last summer.  It was the perfect meal!  We love this recipe!

1 mango, cubed
1 avocado, cubed
1/2 red onion, finely chopped (optional)
Juice of 1 lime
chopped fresh cilantro
salt and black pepper
olive oil
2 large mahimahi fillets (we used tilapia - at least 4 fillets) - calls for 1 1/2 pounds total
blackening spice (we used Cajun seasoning and a little chili powder and Lowry's seasoning salt)
8 corn tortillas (we used flour)
2 cups finely shredded cabbage

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

Heat a grill or stove top pan until hot (medium heat).  Rub fish with oil and then spices on both sides.  Cook the fish, undisturbed, for 4 minutes with a lid.  Carefully flip with a  spatula and cook for another 4 minutes.  Remove. (For tilapia, it only needed 2-3 minutes per side.)

Warm the tortillas.  Break the fish into chunks and divide among the tortillas.  Top with the cabbage and the mango salsa.

So delicious!