Fish
Tacos
Ingredients
Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion |
| Chopped cilantro
leaves
Pureed Tomato Salsa, recipe follows
Instructions
Preheat grill to medium-high
heat. Place fish in a medium size dish. Whisk
together the oil,
lime juice, ancho, jalapeno, and cilantro and pour
over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot
grill, flesh side down. Grill the fish for 4 minutes
on the first
side and then flip for 30 seconds and remove. Let
rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20
seconds. Divide the fish among the tortillas and
garnish with any or
all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped |
| 4 large ripe
tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side
burners of the grill. Heat oil in medium saucepan,
add onions and
garlic and cook until soft. Add tomatoes, serrano
and jalapeno and cook until tomatoes are soft, about
15 to 20 minutes.
Puree the mixture with a hand-held immersion blender
until smooth and cook for an additional 10 to 15
minutes. Add the
hot sauce, oregano, cilantro and lime juice and
season with salt and pepper, to taste.
Yield: 6 to 8 servings |
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