1 pound fresh tilapia fillet
2 tbsp peanut oil
½ cup finely chopped white onion
¼ cup white vinegar
¼ cup lime juice
2 tsp finely chopped garlic
1 tsp lime zest
1 tsp toasted whole cumin seeds
salt to taste
2 cups finely chopped pineapple
¼ cup chopped cilantro
1 tsp crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced
Dip a paper towel in a bit of peanut oil and using tongs, brush over a clean, hot grill. Season the fish all over with salt and pepper and arrange on the grill over medium heat. Cook, flipping once, until cooked through 2 to 3 minutes per side. In a large bowl, combine tilapia, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper flakes and salt. Cover both with plastic wrap and refrigerate for at least 30 minutes or preferably overnight.
Serve on corn tacos with a cool drink.
