| Ingredients: | |
| For Strawberry Pineapple Chutney: | |
| 1 Cup | Strawberries, finely diced |
| 1 Cup | Pineapple, finely diced |
| 1/2 Cup | Red Onion, finely diced |
| 1 Clove | Garlic, minced |
| 1 Cup | Roughly chopped cilantro, loosely packed |
| 1 | Small red chili, diced |
| 1 | Lime, juiced (about 1 1/2 tablespoons juice) |
| 1/4 tsp | Salt |
| 1/4 tsp | Pepper |
| 1/2 tsp | Sugar (Optional if the salsa is tart) |
| For the Tacos: | |
| 1 lb | Firm-Fleshed Fish (like sea bass, swordfish, halibut, mahi mahi or salmon) |
| 2 T | Blackened Seasoning sprinkled generously on fish |
| To Taste | Salt and Pepper |
| 1 T | Olive Oil |
| 12 | Small (4 to 6") corn or flour tortillas |
Instructions:
1) Mix all ingredients together for the Strawberry Pineapple Chutney and refrigerate.
2) Heat the grill and let warm up for about 10 minutes.
3) While grill is heating up, rub olive oil on the fish. Season your choice of fish with Blackened Seasoning and salt and pepper.
4) To make sure the fish does not stick to the grill make sure to oil the grates with olive oil.
5) Grill the fish until it reaches an internal temperature of 145 degrees. Transfer the fish to a plate to rest. Optional: Grill tortillas if desired.
6) Begin preparing tacos by cutting fish into smaller pieces and top with strawberry pineapple chutney as well as other toppings if desired. Enjoy!