4filets tilapiaany mild white fish - red fish, mahi mahi, grouper
1/4teaspoonsaltor to taste
1/4teaspoonpepperor to taste
86-inchflour tortillasplain, whole wheat or flavored
3cupsSpring mix lettuceless if you prefer
2Roma tomatoesseeded and diced
2Tablespoonsfresh cilantromore if you prefer
2teaspoonswhite wine vinegar
1limezested and juiced
2teaspoonsSriracha saucemore is you like it hot
For taco sauce:
Mix juice and zest of one lime, Sriracha sauce and mayonnaise together until smooth. Refrigerate.
For the Salsa
Combine avocado, mango, tomato, red onion, cilantro and white wine vinegar. Refrigerate until fish are cooked.
Heat grill to 400 degrees. Cover each fish filet with olive oil, salt, and pepper on both sides. Cooking time will vary depending on the thickness of the fish. My fish took about 15 minutes to cook. I put the grill lid down and turned to the second side about 9 to 10 minutes in. I recommend using a grill basket for fish.
Layer 2 oz fish in the center of the flour tortilla, 1/2 cup Spring mix, 1/4 cup avocado/mango mixture, and top with 1 to 2 Tablespoons sauce.