This is the second installment of our “Staff Favorites – Summertime Wine & Food Pairings.” Our winemaker, Scott Hilliker. likes to prepare the fish for this recipe on the grill, while sipping a glass of his Riesling!

BLACKENED FISH TACOS

FOR THE BLACKENED SPICE MIX (Stir together)

1 tablespoon cayenne pepper
1 tablespoon ground black pepper 1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 tablespoons salt
1 1/2 teaspoon dried thyme
1 1/2 teaspoon dried oregano 

FOR THE SRIRACHA AIOLI (Mix together and chill)

1/2 cup mayonnaise
1-2 tablespoons sriracha
1 tablespoon lime or lemon juice, freshly squeezed salt to taste if needed 

FOR THE MANGO SALSA (Mix together and chill)

1 ripe mango, peeled and diced 1 tomato, diced
1/4 cup red onion, diced
1 teaspoon honey                                                                                                                            1 teaspoon olive oil                                                                                                                           1 tablespoon lime juice                                                                                                                       1 jalapeño or serrano chili, diced                                                                                                salt to taste

THE REST of the FIXINGS

2 pounds tilapia fillets (approx 5 to 6 fillets)
2 to 3 tablespoons extra virgin olive oil
2 cups romaine lettuce, shredded or finely chopped                                                                           8-12 corn tortillas (taco size)
lime wedges (optional) 

DIRECTIONS:

Place the fish fillets in a single layer on a sheet pan or large container. Sprinkle the fish on both sides generously with about 2 1/2 to 3 tablespoons of the blackening spice mix and rub in.
In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. When heated, add the fish fillets, working in batches if needed. Cook for 2 – 3 minutes. Flip and cook the other side for about 2 – 3 minutes or until the fish flakes easily.
Remove the fish from the skillet into a serving platter. Break up the fish into smaller pieces that will fit into a small corn tortilla.
Warm up the corn tortillas. Top each tortilla with shredded lettuce, blackened fish, mango salsa and drizzle with the sriracha aioli. Enjoy with a generous glass of Riesling from Mount Nittany Vineyard & Winery!!!