Quentin Bacon
Yield
Makes 4 servings (serving size: 2 tacos)

Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

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