1. Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt, and pepper.
2. Heat a grill or stove top grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for 4 minutes. Carefully flip with a spatula and cook for another 4 minutes. Remove.
3. Warm the tortillas on the grill for 1 to 2 minutes or wrap in a damp paper towels and microwave for 1 minute until warm and pliable.
4. Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with the lime wedges.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 192 (60%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 2817mg||97 %|
|Potassium 377.9mg||10 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 25.3g|
|Protein 3.8g||5 %|
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Calories per serving: 319
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