Fish Tacos

Ingredients

• 1  avocado firm ripe peeled sliced
• 4 servings canola oil (for brushing grill)
• 1 teaspoon chili powder divided
• 8 6-inch corn tortillas blue yellow ()
• 4 tablespoons cilantro leaves fresh divided
• 2  garlic clove minced
• 0.3 cup juice of lime fresh
• 1  mangos firm ripe peeled cut into 1/4-inch-thick matchsticks
• 3  radishes thinly sliced
• 0.5 small onion red sliced
• 0.5 cup red wine vinegar 
• 0.3 cup sugar 
• 1 pound tilapia 

Equipment

• bowl
• frying pan
• sauce pan
• grill
• grill pan

Directions

1. Combine the red wine vinegar, sugar, and 1/4 teaspoon chili powder in a small saucepan; bring to a boil.
2. Remove the pan from heat, and stir in the red onion and radishes.
3. Let stand, uncovered, 10 minutes or until cooled.
4. Rinse fish; pat dry. Gently toss with 1/4 cup lime juice, 1/2 teaspoon chili powder, and the garlic in shallow glass dish. Marinate for 10 minutes at room temperature.
5. Gently toss mango and avocado in small bowl with remaining 1/4 teaspoon chili powder and 2 tablespoons each cilantro and remaining lime juice.
6. Preheat a lightly oiled grill rack or grill pan.
7. Remove fish from marinade, and grill, turning once, 23 minutes per side or until cooked through and golden brown.
8. Transfer to a plate; cover and keep warm. Grill tortillas lightly until pale golden and slightly crisp.
9. Transfer to 4 serving plates, folding tortillas to form U-shape.
10. Fill tortillas with fish, pickled vegetables, avocado mixture, remaining 2 tablespoons cilantro, and salsa verde, if desired; serve.