Grilled Fish Tacos with Spicy Avocado, Grape & Cilantro Salsa

Quick grilled tilapia tacos topped with a zesty avocado, grape, and cilantro salsa. Lime-honey dressing and smoky spices make a fresh, spicy weeknight meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce.

Step 2

Juice lime into a medium bowl. Add honey and spices; whisk to combine the dressing.

Step 3

Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon. Finely dice and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 4

Peel and mince garlic and shallot. Add both to the bowl.

Step 5

Thinly slice grapes and add to the bowl. Stir to combine, then set aside.

Step 6

Meanwhile, place oil and spices in another medium bowl; stir to combine the spice paste.

Step 7

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Step 8

While the grill pan heats up, place tilapia in the bowl with the spice paste and turn to coat.

Step 9

Once the grill pan is hot, coat with oil. Add the tilapia and grill until the flesh is opaque and flakey, 3–4 minutes per side. Remove to a plate.

Step 10

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the grapes.

Step 11

Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon. Add to the bowl and stir to combine the salsa.

Step 12

Warm tortillas in the grill pan, oven, or microwave (optional).

Step 13

Use a fork to break the tilapia into bite-sized pieces.

Step 14

To serve, divide tortillas between plates; fill with grilled tilapia and salsa. Enjoy!