This recipe made my tongue and tummy very happy. Served with other summertime favorites such as corn on the cob and watermelon, it was enough to keep you humming happy things.
This was enough for 4 people, two tacos each
1 cup thin sliced Red Cabbage and diced
1 Mango, diced
2 TBSP Cilantro, diced
2 TBSP Red Onion, diced
4 oz Cherry Tomatoes, diced
1 1/2 tsp Jalapeño, diced
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder
1 LB Tilapia
1-2 TBSP Garlic, minced
Lemon or lime
Melt the butter and add the garlic and Lemon Pepper. Treat the fish with this and let it sit at room temp for 30 minutes.
Oil the grills on the BBQ before lighting. Heat the BBQ to medium low. Fish will cook very fast.
Before placing the fish on the BBQ, make the salsa and the dressing.
Toss the fish on the BBQ, cook approximately 5-8 minutes per side. The fish will turn flakey.
Remove from grill and throw on the tortillas to heat up.
Break up the fish and devide between the tortillas, add the salsa and the dressing. At this point you can add more lemon or lime.
Eat and enjoy!
Serve with fresh fruit and corn on the cob.
Thanks for coming by and remember, enjoy life.
It's the one you have.