- ½ cup red wine vinegar
- ⅓ cup sugar
- ¼ tsp plus ½ tsp, plus ¼ tsp chili powder
- ½ small red onion sliced
- 3 radishes thinly sliced
- 1 lb tilapia fillets
- ¼ cup plus 2 Tbsp lime juice
- 2 cloves garlic minced
- 1 firm ripe mango, peeled and cut into ¼-inch thick matchsticks
- 1 firm ripe avocado, sliced
- 2 Tbsp plus 2 Tbsp cilantro
- canola oil
- 8 6- inch blue or yellow corn tortillas
Combine vinegar, sugar, and ¼ tsp chili powder in small saucepan. Bring to a boil. Remove from heat. Stir in onion and radishes. Let stand, uncovered, until cool, about 10 minutes. Rinse fish. Pat dry. Put in shallow glass dish. Add ¼ cup lime juice, ½ tsp chili powder, and garlic. Toss gently. Let marinate 10 minutes at room temperature. Meanwhile, gently toss mango, avocado, remaining ¼ teaspoons chili powder, 2 tablespoons cilantro, and remaining 2 tablespoons lime juice in small bowl. Preheat lightly oiled grill rack or grill pan. Remove fish from glass dish. Grill 2 to 3 minutes. Turn and grill another 2 to 3 minutes, or until golden brown and cooked through. Remove to a plate. Cover and keep warm. Grill tortillas lightly until slightly crisp and very lightly browned. Put 2 tortillas on each of four plates. Fold tortillas into a U-shape. Fill with tilapia, pickled onions and radishes, mango mixture, and remaining 2 tablespoons cilantro. Serves 4.
Serving Suggestion—Serve with salsa verde.
Wine Recommendation—Tassel Ridge Iowa Candleglow® White
Iowa Candleglow® White from Tassel Ridge is a dry, fruity white that will complement the flavors and seasonings in fish tacos. Iowa Candleglow White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve chilled.
— Bob Wersen, Owner, Tassel Ridge Winery.