Name: Grilled Fish Tacos with Spicy Avocado, Grape & Cilantro Salsa
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 3 cloves garlic; 3 jalapeño peppers; 3 limes; 0.34 kg red grapes; ½ medium red onion; 18 small corn tortillas; 1.02 kg tilapia fillet; black pepper; chili powder; coriander, ground; cumin, ground; extra virgin olive oil; honey; onion powder; oregano, dried; salt

Grilled Fish Tacos with Spicy Avocado, Grape & Cilantro SalsaGrilled Fish Tacos with Spicy Avocado, Grape & Cilantro Salsa — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

3 cloves garlic

3 jalapeño peppers

3 limes

0.34 kg red grapes

½ medium red onion

18 small corn tortillas

1.02 kg tilapia fillet

black pepper

chili powder

coriander, ground

cumin, ground

extra virgin olive oil

honey

onion powder

oregano, dried

salt

Instructions

Wash and dry the fresh produce.

Juice limes into a medium bowl. Add honey and spices; whisk to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic and onion. Add both to the bowl.

Thinly slice grapes and add to the bowl. Stir to combine, then set aside.

Meanwhile, place oil and spices in a large bowl; stir to combine the spice paste.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, place tilapia in the bowl with the spice paste and turn to coat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add the tilapia and grill until the flesh is opaque and flakey, 3-4 minutes per side. Remove to a plate.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the grapes.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl and stir to combine the salsa.

Warm tortillas in the grill pan, oven, or microwave (optional).

Use a fork to break the tilapia into bite-sized pieces.

To serve, divide tortillas between plates; fill with grilled tilapia and salsa. Enjoy!

Open this recipe in Flambette