Fish Tacos

Name: Fish Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 sliced peeled firm ripe avocado; 4 servings Canola oil (for brushing grill); 1 teaspoon chili powder, divided; 8 6-inchs (6-inch) blue or yellow corn tortillas; 4 Tbsps fresh cilantro leaves, divided; 2 garlic cloves, minced; 59 milliliters fresh lime juice; 1 peeled firm ripe mango, cut into 1/4-inch-thick matchsticks; 3 thinly sliced radishes; 1 smalls 1/2 sliced small red onion; 118 milliliters red wine vinegar; 79 milliliters sugar; 454 grams tilapia fillets

Fish Tacos might be just the main course you are searching for. This gluten free, dairy free, and pescatarian recipe serves 4. One portion of this dish contains about 27g of protein, 25g of fat, and a total of 535 calories. A mixture of tilapia fillets, cilantro leaves, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine the red wine vinegar, sugar, and 1/4 teaspoon chili powder in a small saucepan; bring to a boil.

Ingredients you will need

Red Wine Vinegar

Chili Powder

Sugar

Equipment you will use

Sauce Pan

Remove the pan from heat, and stir in the red onion and radishes.

Ingredients you will need

Red Onion

Radish

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Frying Pan

Let stand, uncovered, 10 minutes or until cooled.

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.

Ingredients you will need

Chili Powder

Lime Juice

Garlic

Fish

Gently toss mango and avocado in small bowl with remaining 1/4 teaspoon chili powder and 2 tablespoons each cilantro and remaining lime juice.

Ingredients you will need

Chili Powder

Lime Juice

Cilantro

Avocado

Mango

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Bowl

Preheat a lightly oiled grill rack or grill pan.

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Grill Pan

Grill

Remove fish from marinade, and grill, turning once, 23 minutes per side or until cooked through and golden brown.

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Marinade

Fish

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Grill

Transfer to a plate; cover and keep warm. Grill tortillas lightly until pale golden and slightly crisp.

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Tortilla

Equipment you will use

Grill

Transfer to 4 serving plates, folding tortillas to form U-shape.

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Tortilla

Fill tortillas with fish, pickled vegetables, avocado mixture, remaining 2 tablespoons cilantro, and salsa verde, if desired; serve.

Ingredients you will need

Salsa Verde

Vegetable

Tortilla

Cilantro

Avocado

Fish

Equipment

Ingredients

Servings:

sliced peeled firm ripe avocado 4servings

Canola oil (for brushing grill)1teaspoon

chili powder, divided 86-inchs

(6-inch) blue or yellow corn tortillas 4Tbsps

fresh cilantro leaves, divided 2

garlic cloves, minced 59milliliters

fresh lime juice 1

peeled firm ripe mango, cut into 1/4-inch-thick matchsticks 3

thinly sliced radishes 1smalls

1/2 sliced small red onion 118milliliters

red wine vinegar 79milliliters

sugar 454grams

tilapia fillets

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.