Thursday, June 18, 2015

chili-lime fish tacos... 35 minutes

the goods:

1 pound tilapia
1 tablespoon olive oil
3 tablespoons fresh lime juice
2 teaspoons honey
2 garlic cloves, finely minced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon red cayenne pepper

2 cups shredded red cabbage
2 tablespoons fresh chopped cilantro
1/4 cup sour cream
1 tablespoon fresh lime juice
1 ripe mango peeled, pitted, and diced
1 avocado peeled, pitted, and diced
8 small flour or corn tortillas
cilantro leaves for garnish

Place fish in a large zip-top bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Seal bag and massage seasoning into fish. Let marinate 20 minutes.
Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Refrigerate.
Preheat and oil grill. Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side. Transfer to a plate. Warm tortillas (either on grill, or wrapped in moist paper towels in the microwave). Divide fish into warm tortillas and top with slaw, mango, avocado, and cilantro.

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