Ingredients

• 5 Tbsp fresh lime juice, divided
• 1 bunch scallions, thinly sliced
• ¾ cup chopped fresh cilantro, divided
• 2 Tbsp Tequila
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp Urban Accents Fisherman’s Wharf
• 1 lb tilapia, sea bass, red snapper or grouper fillets
• 1 cup mayonnaise
• 1 Tbsp milk
• Flour tortillas
• 2 avocados, peeled, pitted, thinly sliced
• 2 cups finely sliced Napa cabbage
• Salsa Verde

Instructions

1. In small bowl, combine 3 Tbsp lime juice, scallions, ¼ cup cilantro, Tequila and oil. Sprinkle fish with Fisherman’s Wharf and place in glass baking dish (I prefer a meatier fish like red snapper or grouper). Spoon mixture over fish; cover and chill for 15 minutes. Whisk mayonnaise, milk and remaining 2 Tbsp lime juice together in small bowl.

2. Brush grill grate with oil and preheat for medium-high heat. Grill fillets until just opaque in center, 3-5 minutes per side. Grill tortillas until slightly charred about 10 seconds per side.

3. Coarsely chop fish; place on platter. Serve with tortillas, lime mayonnaise, avocado, cabbage, remaining cilantro and Salsa Verde.

Other Seafod Recipes

Clambake
Corn-And-Crab Fritters
Escabeche of Swordfish
Gravlax
Grilled Mahimahi
Grilled Shrimp and Scallops
Peri-Peri Prawns
Poached Salmon
Seafood Paella