1lb Tilapia
¼ cup canola oil
1 lime
½ cup pico de gallo
1 garlic clove
1 shallot
2oz butter
6oz salsa
10 flour tortillas
Garnish:
Shredded white cabbage
Sour cream
Thinly sliced red onion
Chopped cilantro leaves
Preheat grill to medium-high heat. Place fish in medium size dish. Whisk together oil, lime, juice and cilantro and pour over the fish. Let marinate for 15-20 minutes. Remove the fish from the marinade and place onto hot grill, flesh side down. Grill the fish for 4 minutes on the first side and flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Sauté garlic, shallot and pico with seasoned fish in butter. Serve in a flour tortilla. Top with shredded white cabbage, sour cream, thinly sliced red onion and chopped cilantro leaves.
