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Ingredients:
2 tilapia fillets, about 8 oz/250 g each
1 tsp/5 mL smoked paprika
3/4 tsp/4 mL salt
1/2 tsp/2 mL ground cumin
1/4 tsp/1 mL black pepper
1 tbsp/15 mL vegetable oil
8 corn tortillas, warmed
1 avocado, peeled, pitted and sliced
4 lime wedges
Red Onion & Jalapeno Pickle
1 red onion, thinly sliced
2 jalapeno peppers, thinly sliced
2 tbsp/30 mL lime juice
2 tbsp/30 mL cider vinegar
1/2 tsp/2 mL salt
1/2 tsp/2 mL granulated sugar
Preparation:
Cut each fillet in half crosswise. Mix together salt, cumin and pepper; sprinkle over both sides. Brush with oil. Grill, covered and flat side down over medium-high heat, turning once, until fish flakes easily, 6 to 8 minutes.
Red Onion & Jalapeno Pickle
Mix together cider vinegar, jalapenos, lime juice, vinegar, salt and sugar. Let stand for 20 minutes or, refrigerated, up to 8 hours.
For each serving, divide each portion of fish and place in warm tortillas. Top with Red Onion & Jalapeno Pickle and avocado slice; garnish with lime wedges.
Servings: 4
