Grilled Fish Tacos

Servings: 12
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Recipe Categories: Main Dish, Foodservice

Ingredients

1 pound 14 ounces tilapia
2 tablespoons vegetable oil spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
24 6-inch flour tortillas
12 ounces shredded green cabbage
6 ounces thin julienne cut red onion
1 pound 2 ounces peeled and pitted ripe Fresh Mango, cut thin julienne
1/2 cup chopped fresh cilantro
CILANTRO LIME MAYONNAISE:
1 tablespoon + 1 ½ teaspoons fresh lime juice
2-1/4 teaspoons chopped fresh cilantro
1-1/2 cups low fat mayonnaise
ORANGE AND JICAMA SLAW:
1-1/2 tablespoons olive oil
3 tablespoons cider vinegar
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
1-1/2 pound 1 ounce peeled and sectioned oranges (88 count)
3 ounces red onion, sliced 1/8 inch
3 ounces green pepper, diced ½ inch
3 ounces red pepper, diced ½ inch
8-1/2 ounces peeled jicama, julienne ½ inch x 1 ½ inch

Instructions

Cut tilapia into about 1-1/4 ounce portions. Spray each with cooking spray and season with salt and pepper. Grill on clean oiled grill until marked on both sides until cooked through. Hold hot for service, no longer than 30 minutes. Warm tortillas on griddle until soft and pliable.

In each tortilla place: ½ ounce cabbage, 1 piece grilled tilapia, ¼ ounce onion, ¾ ounce mango and 1 teaspoon cilantro. Drizzle with ½ tablespoon Cilantro Lime Mayonnaise. Serve 2 soft tacos per order with 3 ounces Orange and Jicama Slaw.

To prepare Cilantro Lime Mayonnaise:
Blend together lime juice, cilantro and mayonnaise. Hold refrigerated and use within 3 days.

To prepare Orange and Jicama Slaw:
Combine oil, vinegar, salt and pepper; mix well. In a separate bowl, combine remaining ingredients; toss gently with dressing to coat. Hold refrigerated and use within 24 hours.

Source: Chef Chuck Hatfield, Sodexo