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Fish tacos courtesy of Bobby Flay
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| TACOS | |
| 1 lb. | white flaky fish, (Mahi Mahi, tilapia) |
| 1/4 cup | canola oil |
| 1 T | ancho chili powder |
| 1 | lime, juiced |
| 1 | jalapeño, coarsely chopped |
| 1/4 cup | chopped cilantro leaves |
| 8 | flour tortillas |
| GARNISH | |
| shredded white cabbage | |
| Hot sauce | |
| Sour cream | |
| Thin sliced red onion | |
| Thin sliced green onion | |
| Chopped cilantro leaves Puréed tomato salsa, recipe follows PURÉED TOMATO SALSA | |
| 2 T | peanut oil |
| 1 small | red onion |
| 4 cloves | garlic chopped |
| 4 large | ripe tomatoes. Chopped |
| 1 Serrano chili chopped | |
| 1 | jalapeño chopped |
| 1 T | chipotle hot sauce |
| 1/4 cup | chopped fresh cilantro leaves |
| 1 T | oregano |
| Salt | |
| pepper to taste | |
Heat oil in sauce pan and add onion and garlic until soft. Add tomatoes, Serrano, and jalapeño and cook until soft, about 20 minutes. Purée the mixture with a blender until smooth and cook for an additional 10 to 15 min.. Add the hot sauce, oregano, and lime juice and season with salt and pepper to taste.
DIRECTIONS
Preheat grill to med. high heat. Place fish in a med. size dish. Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over fish. Let marinate for 15 to 20 minutes.
Remove the fish from marinade and place on hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 min., then flake fish with a fork.
Place the tortillas on the grill for 20 sec. Divide the fish among the tortillas and garnish with with any or all of the garnishes.
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