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Recipe: Grilled Fish Tacos with Avocado (using tilapia)

Main Dishes - Fish, Shellfish
GRILLED FISH TACOS WITH AVOCADO

12 corn tortillas
5 1/2 pounds tilapia fillets, about 1/2-inch thick
Vegetable oil
1 teaspoon seasoning blend made from 1/2 teaspoon each of cumin and chili pepper (blackened spice seasoning)
1 medium-size ripe Hass avocado, peeled, pitted, cubed
3/4 cup trimmed, cleaned, sliced radishes
5 1/2 cups shredded cabbage (white or red or mix of both)
1/4 cup low-fat shredded Jack cheese (optional)
Hot sauce (optional)
Cilantro leaves and fresh lime slices (for garnish)

Preheat oven to 350 degrees F.

To warm tortillas, wrap in foil and bake at 350 degrees F for 10 minutes; keep warm.

Spray grill rack with cooking spray; prepare grill for high heat.

Rinse tilapia with cold water and pat dry with paper towels. Brush fillets with a bit of oil and sprinkle with spice seasoning blend.

Place fish on heated grill 4 to 5 inches from source of heat. Cook fish for 2 to 3 minutes, then turn and cook for additional 2 minutes. Fish will flake easily with fork.

TO SERVE:
Gently break cooked fish in large chunks, place in warmed tortillas and fold. Top with avocado, radishes, cheese and cabbage. Season to taste with hot sauce if desired. Garnish with cilantro and lime to serve.

Makes 6 servings (serving size 2 tacos)
Source: Hass Avocado Board
MsgID: 171477
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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