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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes. Ingredients:
1/2 cup red wine vinegar |
1/3 cup sugar |
1 teaspoon chili powder, divided |
1/2 sliced small red onion |
3 thinly sliced radishes |
1 pound tilapia fillets |
1/4 cup plus 2 tablespoons fresh lime juice |
2 garlic cloves, minced |
1 peeled firm ripe mango, cut into 1/4-inch-thick matchsticks |
1 sliced peeled firm ripe avocado |
4 tablespoons fresh cilantro leaves, divided |
canola oil (for brushing grill) |
8 (6-inch) blue or yellow corn tortillas |
salsa verde (optional) |
Directions:
1. Combine the red wine vinegar, sugar, and 1/4 teaspoon chili powder in a small saucepan; bring to a boil. Remove the pan from heat, and stir in the red onion and radishes. Let stand, uncovered, 10 minutes or until cooled.
2. Rinse fish; pat dry. Gently toss with 1/4 cup lime juice, 1/2 teaspoon chili powder, and the garlic in shallow glass dish. Marinate for 10 minutes at room temperature.
3. Gently toss mango and avocado in small bowl with remaining 1/4 teaspoon chili powder and 2 tablespoons each cilantro and remaining lime juice.
4. Preheat a lightly oiled grill rack or grill pan. Remove fish from marinade, and grill, turning once, 2–3 minutes per side or until cooked through and golden brown. Transfer to a plate; cover and keep warm. Grill tortillas lightly until pale golden and slightly crisp. Transfer to 4 serving plates, folding tortillas to form U-shape.
5. Fill tortillas with fish, pickled vegetables, avocado mixture, remaining 2 tablespoons cilantro, and salsa verde, if desired; serve.
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