Fish Tacos

fish-tacos Quentin Bacon


  • 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)


  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.

    Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes.
  • Yield: Makes 4 servings (serving size: 2 tacos)

Nutritional Information

Calories per serving: 449
Fat per serving: 12g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrate per serving: 63g
Fiber per serving: 7g
Cholesterol per serving: 57mg
Iron per serving: 1mg
Sodium per serving: 143mg
Calcium per serving: 40mg