Today I am sharing one of my favorite recipes. I make different versions of this recipe many times a month and I love it everytime. You can make these tacos with different types of fish such as tilapia, cod and mahi mahi or you could even use shrimp. For those who can't eat seafood or are not big fans of it you may like it with chicken breast. These tacos are very light and refreshing with a tropical feel.
Ingredients:
For the spice rub:
1 tsp cumin
1 tsp paprika
1 tsp cayenne
1 tsp oregano
1 tsp black pepper
For the fish tacos:
1 mango, peeled and diced
1/2 cup diced tomatoes
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Black pepper
coconut oil
1 lb halibut filet
1 tbsp of the spice rub
4 corn tortillas
1 cup finely shredded cabbage
Directions:
For the spice rub:
In a bowl, combine all of the spices and mix together with a spoon. Reserve one tablespoon of the mixture for the fish, and save the rest in an airtight container
For the fish tacos:
1) Combine the mango, tomatoes, jalapeño, red onion, lime juice and cilantro leaves and mix well. Season with pepper, to taste.
2) Heat a grill or stovetop pan over medium heat. Drizzle a light coating of the coconut oil over the fish and rub on the tbsp. of blackening spice.
3) Cook the fish on one side untouched for 4 minutes. Flip, and cook the other side for another 4 minutes. Remove from pan.
4) Warm the tortillas and keep in a tortilla warmer.
5) Break the fish apart with a fork into bite size chunks. Divide among the warm tortillas.
6) Top with the cabbage and mango salsa. Serve with wedges of lime.
Enjoy!
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