Fish Tacos
Servings: 4 servings (2 tacos per serving)
Ingredients
- ½ cup red wine vinegar
- ⅓ cup sugar
- 1 tsp chili powder or more (divided)
- ½ small red onion sliced thinly
- 3 radishes thinly sliced
- ¼ cup, plus 2 Tbsp lime juice fresh is best; bottled is OK
- 1 lb tilapia fillets (we use Baramundi) cut into smallish pieces
- 2 cloves (or more to taste) garlic minced
- 1 firm mango cut into matchsticks, or ½ of a jar of prepared mangoes
- 1 avocado peeled and sliced (or some guacamole) (optional)
- 4 Tbsp fresh cilantro leaves (yes, fresh, not dried) divided
- 8 6 inch blue or yellow corn tortillas
- Salsa verde (optional)
Instructions
- Combine the vinegar, sugar, and ¼ tsp chili powder (or more) in a small saucepan. Bring to a boil. Remove the pan from the heat. Stir in the onion and the radishes. Let stand, uncovered, for 10 minutes or until cooled.
- Rinse the fish. Pat dry. Gently toss the pieces with ¼ cup of lime juice, ½ tsp (or more) chili powder, and the minced garlic. Marinate for 10 minutes at room temperature.
- Gently toss the mango and avocado (if using) in a small bowl with the remaining ¼ tsp of chili powder (or more) and 2 Tbsp each of cilantro and lime juice.
- Preheat a lightly oiled grill rack, or lightly oiled stove top fry pan. Remove fish from marinade, and grill/cook, turning once, about 2 to 3 minutes per side. Transfer to a plate, cover, and keep warm
- Grill tortillas until slightly crisp. Form them into a U shape.
- Fill tortillas with fish, pickled vegetables, mango mixture, cilantro, and salsa verde (if using). This would be a time to add the guacamole if using.
- Cole Slaw is a complementary accompaniment. Could even be put into the taco.