Ingredients
1 mango, peeled, pitted, cubed
1 avocado, pitted, peeled, cubed
1/2 red onion, finely chopped
Juice of 1 lime
Chopped fresh cilantro
Salt and black Pepper
Canola Oil
2 mahi-mahi fillets (1.5 lbs)
1 Tbsp blackening spice
8 corn tortillas
2 cups finely shredded red cabbage
Preparation
Mix mango, avocado, onion, and lime juice in a bowl. Season with cilantro, salt and pepper. Heat grill. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for four minutes. Warm tortillas on the grill for 1-2 minutes. Break the fish into chunks and divide among the tortillas. Top with cabbage and mango salsa.
