Blackened Spicy Fish Tacos with Mango Salsa

One of our all time favorite summer meals!

For the Salsa
Make at least one hour in advance to let the flavors combine.

1 Mango- Fresh or Jarred, both work
1 Avocado
1/2 Med Red Onion
1 Handful of Cilantro
1 Lime
Salt and pepper to taste

To make the Mango Salsa cube the Mango, dice the Red Onion and Avocado and Chop Cilantro.  Combine in a bowl, salt and pepper.  Mix it all together and cover and put in fridge for at least 1 hour.

For the Fish

12 Oz of Fish of your choice.  We prefer a white fish, but you can use pretty much any fish
1/2 Tbsp of blackening spice.  We use Cajun.
1 package corn tortillas.

Heat Grill to medium high

While fish is cooking, shred the Cabbage

Coat fish lightly with olive oil.  Rub spice on both sides, and also oil grill.  Place fish on grill for 3-4 minutes each side.   Remove and let rest a few minutes then take two forks and shred up the fish.

Heat tortillas on Grill

Serve with Lime wedge and black beans with a little Cumin or Cayenne