Coat tilapia with a bold, Baja-style rub of cayenne and oregano and then char-crust it on the grill for taqueria-worthy tacos. Muy bueno!

Active time: 15 minutes II Total time: 20 minutes II Makes 4 main-dish servings

  • 1 large lemon
  • 2-1/2 teaspoons vegetable oil
  • 1/2 teaspoon plus 1 pinch salt
  • 2 ears corn, husked
  • 1 avocado, cut in half and pitted
  • 3 garlic cloves, crushed with garlic press
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne (ground red) pepper
  • 1 pound skinless tilapia fillets
  • 12 small corn tortillas
  • 1 large ripe tomato, finely chopped
  • Fresh cilantro leaves, for servings
  • Lime wedges, for serving
  1. Prepare outdoor grill for direct grilling over medium-high heat. From lemon grate 2 teaspoons peel and squeeze 2 tablespoons juice.
  2. Use 1/2 teaspoon oil and pinch salt to rub all over corn and cut sides of avocado; set aside on plate. On another plate, combine garlic, oregano, cayenne, lemon peel, 1/4 teaspoon salt, and remaining 2 teaspoons oil. Place fish on mixture and rub all over to coat.
  3. Place fish, corn and avocado cut sides down, on hot grill grate. Cook fish 3 to 4 minutes or until opaque throughout, turning over once, cook vegetables 5 minutes or until charred, turning occasionally.
  4. Transfer fish, corn, and avocado to cutting board to cool. Place tortillas on grill in single layer and cook 1 minute, turning once. Stack on large sheet of foil and wrap tightly.
  5. Cut kernels from corncobs. Peel and finely chop avocado. Break fish into large chunks. In large bowl, mix together tomato, corn, avocado, reserved lemon juice, and remaining 1/4 teaspoon salt. Divide fish and tomato mixture among tortillas and serve with cilantro and lime wedges.

Tip: Flounder, catfish, or any mild white fish would be a good substitute for the tilapia. Grill fish fillets only 8 to 10 minutes per inch of thickness.

Each serving (3 tacos): About 420 calories, 31g protein, 49g carbohydrate, 13g total fat (2g saturated), 9g fiber, 52mg cholesterol, 425mg sodium

– from the Good Housekeeping cookbook, “400 Heart Healthy Recipes and Tips”.

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