Tassel Ridge Tilapia Tacos

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

Category : KIOA Recipe of the Week Posted on May 14, 2018

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