Chef Josh Aaron
The Island Bar and Grill at Highport Marina
Grilled Tilapia Tacos
2 Tilapia Filets
2 cups Coleslaw Cabbage
2 tbsp Mayonnaise
1 tsp blended chipotle
1 tsp sour cream
Pico de Gallo
1 oz Tequila
2 oz lime juice
1 tsp cumin
1 tsp chili powder
1 tsp Mexican oregano
1/2 tsp salt
1/4 tsp black pepper
Mix tequila, lime juice, and seasoning, then marinade the tilapia for
about 1 hour. Mix mayonnaise, chipotle, and sour cream mix well then add
Pico de Gallo and Cabbage and mix til completely coated and refrigerate.
Heat grill to medium high and grill tilapia for about 4 or 5 min on each
side until whole filet is white and flaky. Cut in to small pieces and
place on corn tortillas and top with coleslaw and serve with lime wedges.
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