Grilled and Blackened Fish Tacos

20 mins
10 mins
8

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.

Ingredients

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

Step 1 Of 6
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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