Fish tacos are one of my absolute favorite things to make in the summer! I’m not sure why, you could make them year round, but they just scream summer to me! They are simple, simple, simple to make and super scrummptious. If you don’t have an indoor grill pan, you can grill them in foil outside or just in a regular skillet. If you make them, be sure to include all of the ingredients – they are a match made in food heaven!
This is such a healthy dish – I hope you will try it soon and enjoy it as much as we do!
4 tilapia filets
1/2 tsp blackened seasoning (make your own here)
1 tablespoon butter, melted
2 slices fresh lemon
1 cup chopped fresh red cabbage
Corn Tortillas for serving (I use these and love them)
2 avocados, peeled and diced
1 mango, peeled and diced
1/4 cup chopped fresh cilantro
juice of one lime
2 tablespoons minced red onion (if you dont like onion cut it down to one)
1/4 tsp salt
Combine thawed fish, butter and blackened seasoning in a shallow dish to marinate.
In a bowl combine all ingredients for mango salsa and set aside. Resist the urge to eat all of the mango salsa with chips. Or double the recipe and eat half with chips. Whatever.
Heat grill pan over medium heat and when good and hot add your fish to the pan, pouring any extra butter or seasonings on top of it. Let cook about 3 minutes and flip over to the other side. It’s really not a big deal if your fish falls apart because you are just going to crumble it up when it is fully cooked. Cook 3-5 minutes on the other side. Remove when fish is fully cooked (opaque and flakes easily). Squeeze fresh lemon over the fish and add a little more blackened seasoning if you like it spicier. Assemble your tacos placing some salsa in the base of the tortilla followed by fish and then topped with shredded red cabbage. Serve with black beans and enjoy!