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.

 

Nutrition Facts:

Per Serving (per taco): Calories 250/Total Fat 7g/Saturated Fat 4g/Monounsaturated Fat 1g/Polyunsaturated Fat 1g/Trans Fat 0g/Cholesterol 35mg/Sodium 80mg/Potassium 735mg/Total Carbohydrate 22g/Dietary Fiber 5g/Sugars 10g/Protein 26g

Recipes featured are heart-healthy; however, you may have special dietary requirements or food/drug interaction concerns. Check with your healthcare professional before trying a recipe.

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About the Chef