Tacos
4 tilapia boneless, skinless fillets
1/4 cup olive oil
Juice and zest of 3 tangerines or tangelos
1-2 tbsp snipped cilantro
1 tsp sea salt
Black pepper
1 tsp finely grated fresh Ginger
1/2 head small green cabbage
1/2 head small purple cabbage
12 corn tortillas
Cilantro and lime wedges for garnishing
In a medium size bowl or large ziplock bag combine olive oil, tangerine juice and zest, cilantro, Ginger, and sea salt.
Add tilapia and marinate for 2 hours or longer.
To cook Tilapia:
Heat broiler, lightly spray cooking sheet. Place marinated Tilapia on baking sheet and season with sea salt and ground pepper. Broil fish until lightly browned on top and fish is cooked until it flakes easily with a fork.
About 5 to 7 minutes.
Lime Cilantro Dressing
1/4 cup thinly sliced green onions
1/4 cup firmly packed cilantro leaves
1/2 cup sour cream
1/2 cup mayonnaise
Juice of 1 lime
1/2 tsp minced garlic
1 tbsp grated cotija cheese
1 tsp sugar
Place all ingredients in a small food processor or blender and blend until smooth.
Fresh Pineapple and Cucumber Salsa
2 cups diced Pineapple
1 cup diced cucumber
2tbsp snipped cilantro
Juice of 1 lime
1/2-1 medium Serrano chili minced ( optional)
Salt to taste
In a medium sized bowl combine all ingredients. Let sit at room temperature for 30 minutes to let the flavors blend.
To assemble tacos:
Heat corn tortillas on grill to soften. Divide cooked fish evenly among tortillas. Top with dressing, cabbage and salsa. Garnish with fresh cilantro and lime wedges and grated cotija cheese.
Serves four
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