Dockside Fish Tacos
Fresh tilapia is marinated in garlic, sea salt and smoky paprika, grilled to perfection and topped with fresh, flavorful slaw and a vibrant Slow Press® Chardonnay avocado cream.
- ¼ cup Slow Press® Chardonnay
- 4 tilapia filets
- ¼ cup plain Greek yogurt
- 1 avocado
- 2 cups white cabbage or carrot slaw
- ½ cup pico de gallo
- 3-4 garlic cloves
- ½ cup cilantro
- 2 Tbsp. + 1 tsp. lime juice
- ½ tsp. sea salt
- 1 tsp. smoked paprika
- ⅛ tsp. cayenne pepper
- 2 Tbsp. vegetable oil
- 16 white corn tortillas
- Prepare the Slow Press® Chardonnay avocado cream: Place Slow Press® Chardonnay, yogurt, avocado, cilantro, lime juice, cayenne and a pinch of salt in a food processor and purée until completely smooth. It will have the look & thickness of guacamole. Preserve refrigerated.
- Prepare & grill the tilapia: Place vegetable oil, garlic, paprika, lime juice and a pinch of salt in a mixing bowl and whisk to evenly combine. Slice tilapia filets in half lengthwise and add to bowl. Toss gently, refrigerate and marinate for 30 minutes to 1 hour. Grill over medium-high heat, until fully cooked, tender and evenly charred on both sides (approximately 5-6 minutes total).
- Prepare the tacos: Gently warm the tortillas on the grill, just as the tilapia is finishing grilling. Serve each taco with two tortillas, layered one on top of the other, filling with ¼ cup cabbage/carrot slaw, one tilapia strip, 1 Tbsp. pico de gallo and chilled Slow Press® Chardonnay avocado cream.
- Serving two overlapping tortillas to create one taco is traditional when serving corn tortillas. Use only one tortilla per taco if using flour or wheat tortillas.
- Use 6” flour or whole wheat tortillas in place of white corn tortillas, or try serving over whole romaine lettuce leaves.
- Use salmon, red snapper, mahi mahi, shrimp or lobster in place of tilapia. Fish can be purchased fresh or frozen and then thawed out.
- Try serving fish filets flaked vs. whole strips.
- Prepare the Slow Press® Chardonnay avocado cream in advance and store refrigerated, for easy preparation the day of grilling tacos.
- Purchase fresh, store bought pico de gallo or make your own with chopped tomatoes, onions, jalapeno, cilantro and lime juice.
- Use your favorite red or green salsa in place of pico de gallo.
- Use the Slow Press® Chardonnay avocado cream in endless recipe applications:
- As a sandwich spread
- As a dip for vegetable crudité
- Add olive oil and turn into a salad dressing over greens
- As a base for chicken salad vs. mayo
- As a topper on entrée portions of grilled fish filets
- Add a touch of cider vinegar, orange juice or lime juice to the cabbage/carrot slaw for a marinated appeal.
- Use shredded lettuce (iceberg or romaine) in place of shredded cabbage/carrot slaw.