Grilled Tilapia Tacos

1 pound tilapia fillet (or any firm fish)

Fish Marinade:

2 tablespoon olive oil

2 tablespoon lime juice

2 cloves garlic

½ cup cilantro

to taste salt and pepper

Slaw Mix:

1 cup red cabbage (thinly sliced)

1 cup jicama (julienned)

¼ cup thinly sliced shallots (or red onions)

¼ cup cilantro leaves

1 teaspoon sugar

2 tablespoons mayonnaise

1 tablespoon sesame oil

1 tablespoon yuzu juice (lime juice)

1 tablespoon Valentina Hot Sauce

to taste salt and pepper

12 corn tortillas


Add all ingredients from fish marinade into a blender until it becomes a paste. Cut fish into 2 inch pieces and place into gallon size plastic bag along with marinade for 15 minutes to 1 hour. Pre-heat grill to medium-high heat. To prepare slaw, place all ingredients into a mix bowl and toss until combined. Cover with plastic wrap and place in refrigerator until ready to use. Remove fish from marinade and place on oiled grill. Grill for 3-5 minutes on each side. Once fish is cooked, set aside and warm tortillas on grill. To assemble, layer tortilla with 3-4 ounces of fish and top with slaw. Eat Well. -Chef Uno