Blackened Rockfish Tacos with Mango Salsa

If using fresh mangos, carefully peel the skin from the mango with either a knife or peeler. (using frozen mangos, thaw and chop smaller if needed)
Slice the flesh of the mango from the pit. The pit is large and shaped the same as the mango, pretty flat.
Once you have cut the flesh off the mango dice into ¼ - ½"pieces.
The diced pieces should be small enough to fit on the taco but not too large that they are difficult to eat as a taco condiment.
Cut the red onion and peppers to ¼".
Rough chop the cilantro.
Combine all the ingredients in a bowl and mix to combine.
Season with Ancho powder and Kosher salt as needed.

Thinly slice the the red cabbage.
In a bowl, combine the sour cream, milk, lime juice, ancho pepper and Kosher salt. Mix to combine.
Add the red cabbage and mix to combine.
Adjust seasoning with more lime, ancho pepper, or Kosher salt as needed.

Season the Rockfish with the Blackening seasoning.
Heat a cast iron skillet or a grill with a cast iron attachment or soapstone.
Kamado Joe has flat cast iron attachments and soapstone. Many grills are capable to have attachments that will allow to sear on a flat surface.
Because the Rockfish fillets (4-6 oz) are usually pretty thin they will not take long to cook.
Sear the Rockfish for 2 minutes on the first side.
Flip and sear for 1-2 minutes on the other side.
The fish will begin to flake. Pull when the fish looks milky white but still looks translucent in the center.
The fish will carry over cook while it sits.

Heat the tortillas so they are pliable.
Place about ¼ cup of red cabbage slaw on two tortillas.
Cut the 4-6 oz Rockfish fillets in half to fit on the tortillas. (Remember 1 fillet makes 2 tacos)
Place about a ¼ cup of mango salsa on top of the fish.
Serve with a lime wedge.
Enjoy!