Ingredients
- Taco:
- 1/3 cup 1/3 cup olive oil
- 1 Tablespoon 1 Tablespoon ancho or New Mexico chile powder
- 1 Tablespoon 1 Tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
- 4 4 Alaska Halibut or Cod fillets (4-ounces each)
- 4 4 small (6-inch) flour or corn tortillas, lightly grilled
- Cabbage Slaw (recipe follows)
- Cilantro Crema (recipe follows)
- Cabbage Slaw:
- 2 cups 2 cups finely shredded green cabbage endend
- 1/2 cup 1/2 cup thinly sliced red bell pepper endend
- 1/3 cup 1/3 cup thinly sliced red onion endend
- 1/4 cup 1/4 cup finely sliced basil or mint leaves endend
- 1 Tablespoon 1 Tablespoon seasoned rice wine vinegar endend
- 2 Tablespoons 2 Tablespoons olive oil endend
- Kosher salt and freshly ground black pepper endend
Servings:
Units:
Instructions
- Prepare a charcoal fire or preheat a stovetop grill.
- In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally on the Alaska Halibut or Cod fillets.
- Grill, cooking just until fish is opaque throughout.
- To assemble tacos: Place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a
- heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Crema. Fold over to eat.
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