Ingredients
Fish
6 Tilapia filets (about 1 1/2 lbs)
1/3 c. lime juice
1/3 c. orange juice
1/3 c. olive oil
1 Tbl lemon pepper
1 tsp garlic powder
1 tsp salt
Non-stick cooking spray
Slaw
10 oz. finely shredded cabbage
3/4 c. mayonaise
1/4 c. lime juice
1 1/2 Tbl mexican hot sauce (salsa picante)
Tacos
1 large white onion finely diced
1 bunch cilantro (about 2/3 cup) finely chopped
7 oz. can salsa verde (tomatillo salsa)
3 limes cut into wedges
12 corn tortillas
Preparation
Prepare a hot (preferably charcoal) fire.
Cut each fish filet into 4 strips about 1" wide. Mix the lime juice, orange juice, olive oil, lemon pepper, garlic powder and salt. Pour 2/3 of mixture over fish and let marinate for 20-30 minutes.
Mix cabbage, mayonaise, lime juice and hot sauce to make slaw. Let stand at room temperature.
Warm tortillas either wrapped in a towel and microwaved for 2-3 minutes or wrap tightly in heavy-duty foil and place on grill for 20-30 minutes while grilling fish.
Grill fish strips, using basket sprayed with non-stick spray, about 10-15 minute per side until fish is crispy brown around edges. Brush remaining marinade on fish while cooking.
To prepare each taco, stack two tortillas and put a bit of slaw in a line down the center. Place two pieces of fish on the slaw and top with onions, cilantro and salsa verde. Serve with a lime wedge for each taco.
