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

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

Nutrition Facts

449 calories; fat 12g; saturated fat 2g; mono fat 6g; poly fat 2g; protein 26g; carbohydrates 63g; fiber 7g; cholesterol 57mg; iron 1mg; sodium 143mg; calcium 40mg.