2lb tilapia fillets
1 red onion, julienned
1 cup red wine vinegar
1 bunch cilantro, chopped
12 corn tortilla
4 tbsp ancho powder
2 jalapeños, diced small
2 tbsp vegetable oil
Crema: ½ cup whipping cream; ½ cup sour cream; 1tsp salt
1. Pour red wine vinegar over onion in a bowl, cover and let sit for ½ hour (good for up to one month after marinated).
2. Toss ½ inch tilapia strips with the ancho powder, jalapeños, ½ of the cilantro and vegetable oil. Marinate for ½ hour. Mix together the ingredients for the crema.
3. Grill tilapia and tortillas, fill grilled tortilla with tilapia and marinated onions, top with chopped cilantro and crema. Makes 12 tacos – enjoy!