Ingredients
- Tacos:
- 1 pound white-colored flaky fish, for example 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-colored cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced eco-friendly onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
- Pureed Tomato Salsa:
- 2 tablespoon peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic clove, coarsely chopped
- 4 large ripe tomato plants, chopped
- 1 serrano chile
- 1 jalapeno, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Pepper and salt
Directions
Garnish:
Preheat grill to medium-high temperature. Place fish inside a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour within the fish. Let marinate for 15-20 minutes.
Take away the use the marinade place onto a warm grill, flesh side lower. Grill the catch 4 minutes around the first side after which switch for thirty seconds and take away. Let rest for five minutes then flake the fish having a fork.
Put the tortillas around the grill and grill for 25 seconds. Divide the fish one of the tortillas and garnish with all or any from the garnishes.
Pureed Tomato Salsa:
Preheat grill or use side burners from the grill. Heat oil in medium saucepan, add onions and garlic clove and prepare until soft. Add tomato plants, serrano and jalapeno and prepare until tomato plants are soft, about 15-20 minutes. Puree the mix having a hands-held immersion blender until smooth and prepare for the next ten to fifteen minutes. Add some hot sauce, oregano, cilantro and lime juice and season with pepper and salt, to taste. Yield: six to eight servings
Recipe thanks to Bobby Flay