Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce May 05 2014, 0 Comments
Grilled Tilapia Tacos with Pear Bell Pepper Salsa and Best Boy & Co. Brunette Sauce
3 fresh tilapia, gutted, cleaned and filleted
- salt & pepper to taste
- smoked sweet paprika to taste
- 1 Bosc pear
- 1 red bell pepper
- 1 orange bell pepper
- ½ cup cilantro, chopped
- ½ red onion, thinly sliced
- 1 tablespoon lemon juice
- ½ head red cabbage, julienned
- ½ cup mayo
- 2 tablespoons Dijon mustard
- 1 tsp. sesame oil
- 1 tsp. rice wine vinegar
- 2 radishes, thinly sliced
- 2 scallions, chopped
- Best Boy & Co. Brunette
- Corn tortillas
- Lime wedges
Preheat grill. Toss tilapia filets in olive oil, salt, pepper, and smoked sweet paprika. Grill filets, 3 minutes per side, until cooked through and crispy.
In the meantime, chop pear and bell peppers and mix in a large bowl. Add cilantro, red onion, and lemon juice, and mix well. Cover and set aside.
Whisk together mayo, Dijon mustard, sesame oil and rice wine vinegar.
Heat corn tortillas in a small skillet until just browned.
To assemble tacos: layer cabbage, tilapia, pear bell pepper salsa, scallions, radish, mayo sauce, and Best Boy & Co. Brunette, and drizzle with lime juice. Enjoy.