27 December, 2016
Fish, Chicken, or Shrimp Tacos with Sweet Pickle Sauce
Also good with chicken, flank steak, or shrimp
Ingredients
Cooking spray
4 (5-oz.) tilapia fillets
1 teaspoon chili powder
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
3 tablespoons canola mayonnaise
2 tablespoons sweet pickle relish
8 (6-in.) corn tortillas
1 ripe avocado, cut into 8 wedges
1 medium tomato, cut into 16 wedges
1 lime, cut into wedges
Directions
1. Heat a grill pan over medium-high. Coat pan with cooking spray.
2. Sprinkle fish evenly with chili powder, 3/8 teaspoon salt, 1/4 teaspoon black pepper, red pepper, and cumin. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Cut each fillet into slices.
3. Combine mayonnaise, pickle relish, remaining 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Heat tortillas according to package directions.
4. Divide fish, avocado, and tomato evenly among tortillas. Drizzle tacos evenly with mayonnaise mixture. Serve with lime wedges.