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Tassel Ridge® Tilapia Tacos

Ingredients

  • 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

Instructions

  1. 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.

  2. Serving Suggestion—Serve with Salsa Verde.

  3. Chef’s Note—Try this recipe with mahi-mahi.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa Candleglow® White

Iowa Candleglow White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.