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Photo by Kimberly Davis

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8 tacos

  • 1–1½ pounds tilapia
  • Salt and pepper to taste
  • 8 homemade corn tortillas (or buy the best quality you can find)
  • 1 cup Monterey jack cheese, shredded
  • 1½ cups shredded cabbage
  • Mango pico de gallo, as desired*
  • 1 avocado, sliced
  • Limes, as needed
  • Chipotle mayo, homemade or preferred brand
  • Salsa, homemade or preferred brand
  1. Prepare and heat grill.
  2. Season tilapia with salt and pepper on both sides. Place on grill to cook, about 3 minutes per side.
  3. Meanwhile, warm tortillas on grill away from direct heat. Sprinkle cheese over each tortilla.
  4. When tilapia is cooked, divide tilapia among the tortillas, placing over the melted cheese.
  5. Transfer each taco to a plate, cover fish with chopped cabbage, mango pico de gallo, and a couple slices of avocado on top.
  6. Garnish each with slices of lime and serve with chipotle mayo and salsa on the side (or mix the two condiments together to serve).

  • from Veracruz All Natural food truck owner Elva Vasquez of Austin, TX

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