Opened Food Reference Guide

Ingredients

• 1/2 cup red wine vinegar
• 1/3 cup sugar
• 1 teaspoon chili powder, divided
• 1/2 sliced small red onion
• 3 thinly sliced radishes
• 1 pound tilapia fillets
• 1/4 cup plus 2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 1 peeled firm ripe mango, cut into 1/4-inch-thick matchsticks
• 1 sliced peeled firm ripe avocado
• 4 tablespoons fresh cilantro leaves, divided
• Canola oil (for brushing grill)
• 8 (6-inch) blue or yellow corn tortillas
• Salsa verde (optional)

Preparation

1. Combine the red wine vinegar, sugar, and 1/4 teaspoon chili powder in a small saucepan; bring to a boil. Remove the pan from heat, and stir in the red onion and radishes. Let stand, uncovered, 10 minutes or until cooled.

2. Rinse fish; pat dry. Gently toss with 1/4 cup lime juice, 1/2 teaspoon chili powder, and the garlic in shallow glass dish. Marinate for 10 minutes at room temperature.

3. Gently toss mango and avocado in small bowl with remaining 1/4 teaspoon chili powder and 2 tablespoons each cilantro and remaining lime juice.

4. Preheat a lightly oiled grill rack or grill pan. Remove fish from marinade, and grill, turning once, 2–3 minutes per side or until cooked through and golden brown. Transfer to a plate; cover and keep warm. Grill tortillas lightly until pale golden and slightly crisp. Transfer to 4 serving plates, folding tortillas to form U-shape.

5. Fill tortillas with fish, pickled vegetables, avocado mixture, remaining 2 tablespoons cilantro, and salsa verde, if desired; serve.