Grilled and Blackened Fish Tacos
recipe

Grilled and Blackened Fish Tacos

5.0

Sink your teeth into these flavorful Grilled and Blackened Fish Tacos. They're topped with a tasty Mango-Avocado Salsa, shredded cabbage and Cotija cheese. This spiced-up fish, served on a corn tortilla, might be hard to share.

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Ingredients

Serves 8
For the Halibut
3
tablespoons olive oil
2
tablespoons blackened seasoning
1
pound halibut fish fillets
For the Mango-Avocado Salsa
1
tablespoon olive oil
1
small mango, peeled and diced
1
small jalapeño, seeded and diced
1/2
small red onion, peeled and diced
2
tablespoons chopped fresh cilantro
1
avocado, diced
 
juice of 1 lime
 
salt and pepper to taste
For the Tacos
8
corn tortillas
1
cup shredded green cabbage
1
cup Mango-Avocado Salsa
1/2
cup Cotija cheese

Ingredient Tips

Halibut
If halibut is not in season, you can substitute with cod or sea bass.

Directions

Prep: 20 Minutes, Cook: 8-10 Minutes
1

Preheat grill to 400°F.

2

Combine olive oil and blackened seasoning on a large plate. Coat the fish on all sides.

3

Place halibut on the grill and cook for 4 to 5 minutes per side until dark grill marks are formed and the fish flakes with a fork.

4

Set tortillas on the grill and heat for 30 seconds.

5

Combine olive oil with mango, jalapeño, onion, cilantro, avocado, lime juice, salt and pepper in a medium-size bowl.

6

Crumble the cooked fish and load onto tortilla shells. Top with cabbage, Mango-Avocado Salsa and Cotija cheese.

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