I found this recipe in my Cook This, Not That book.
Yes, this book is missing a cover and a few front pages. I wonder who is to blame for that.
First off, this recipe is the bomb!! I loved these fish tacos and will most definitely be making these again real soon. Maybe with some fish Garrett catches this summer.
Grilled Fish Tacos from Cook This, Not That cookbook
Serves: 4 Calories: 380 (tacos)
- 1 mango, peeled, pitted, and cubed
- 1 avocado, pitted, peeled, and cubed
- 1/2 red onion, finely chopped
- Juice of one lime wedge, wedges for garnish
- Handful of chopped fresh cilantro
- Salt and black pepper
- White fish (I used 3 filets of frozen Tilapia thawed, the recipe calls for 1 1/2 lbs. of mahimahi)
- 1 Tbsp blackening spice (see recipe below)
- 8 corn tortillas
- 2 cups finely shredded red cabbage
These are the directions as it reads in the book Cook This, Not That.
Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper. Garrett said this salsa was awesome just on chips.
Heat a grill or stove top 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 another four minutes. Remove.
I cooked our fish with no oil; and cooked them in the NuWave for five minutes on one side, and four on the other.
Warm the tortillas on the grill for 1 to 2 minutes or warp in a damp paper towel and microwave for 1 minute until warm and pliable.
Break the fish apart into chunks and divide among the warm tortillas. Top with the cabbage and mango salsa. Serve with lime wedges.
This recipe came together really quick, in under 20 minutes. Chopping is what took the most time. I love fish tacos, and I am already looking forward to left overs tomorrow if Garrett doesn’t finish them off tonight!
- 1 tsp basic
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp paprika
Mix all ingredients together in small bowl.
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