Highland Grill's Fish Tacos - KMSP-TV

PROCEDURE:

1. Toss the tilapia in the blackening spice to coat on all sides.
2. Place on the hot griddle to cook through (4-5 minutes). Toss during the cooking process to sear on all sides.
3. Meanwhile, place the tortillas on the cool griddle for 15 seconds on each side to warm.
4. Place 1 ounce of guacamole in each tortilla and place the 2 ounces of the cooked tilapia on top.
5. Top the tilapia with 1 ounce of black bean salsa and ½ ounce of shredded Napa.
6. Evenly spoon the sour cream over each taco.

BLACK BEAN AND CHARRED CORN SALSA

PROCEDURE:

1. Add the lime juice, olive oil and honey to a plastic container. Add a ½ LB of the drained black beans to the liquid ingredients. Burr mix until all ingredients are incorporated.
2. Leave the husks on the corn & cook on the grill for 7-8 minutes, while rotating, until the husks are charred. By cooking the corn with the husks on the corn will steam on its own. The hairs will also come off MUCH easier once this is done.
3. Remove the husks & the hair, place the corn back on the grill to char on all sides.
4. Fold the corn, tomatoes, cilantro, jalapenos, house salt and pepper, grilled diced red onions, cumin, cayenne and the remaining drained black beans into the pureed black bean mixture. Make sure all ingredients are incorporated.

GUACAMOLE

LIME SOUR CREAM