Grilled Fish Tacos with Vera Cruz Salsa

Name: Grilled Fish Tacos with Vera Cruz Salsa
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps ancho chile powder; 6 servings Canola oil, for grilling; 1 Tbsp capers, drained; 118 milliliters barely chopped fresh cilantro; 8 white or yellow corn tortillas, warmed on the grill; 59 milliliters chopped fresh cilantro; 680 grams halibut; 2 jalapenos, stems removed; 1 Juice lime; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters manzanilla olives, pitted and halved; 1 heads Napa or white cabbage, shredded; 59 milliliters extra-virgin Spanish olive oil; 2 Tbsps olive oil; 1 teaspoon dried Mexican oregano; 3 larges plum tomatoes, cored and halved; 1 small red onion, finely diced; 3 Tbsps red wine vinegar

Grilled Fish Tacos with Vera Cruz Salsan is a gluten free, dairy free, and pescatarian main course. This recipe makes 6 servings with 482 calories, 24g of protein, and 34g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. This recipe is typical of Mexican cuisine. Head to the store and pick up juice of lime, mexican oregano, capers, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Heat a charcoal or gas grill to high for direct grilling.

Equipment you will use

Grill

Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Halibut

Equipment you will use

Grill

Remove to a cutting board and let rest 5 minutes.

Equipment you will use

Cutting Board

Using two forks, flake the halibut into large bite-size pieces and put in a large bowl.

Ingredients you will need

Halibut

Equipment you will use

Bowl

Pour over the olive oil and lime juice, and toss just to combine.

Ingredients you will need

Lime Juice

Olive Oil

Add the cabbage and cilantro and toss again.

Ingredients you will need

Cilantro

Cabbage

Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.

Ingredients you will need

Wrap

Salsa

Fish

Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft.

Ingredients you will need

Salt And Pepper

Canola Oil

Jalapeno Pepper

Tomato

Equipment you will use

Grill

Remove from the grill and let cool slightly.

Equipment you will use

Grill

Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds.

Ingredients you will need

Jalapeno Pepper

Tomato

Seeds

Put the tomatoes and jalapenos in a medium bowl.

Ingredients you will need

Jalapeno Pepper

Tomato

Equipment you will use

Bowl

Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Olive Oil

Cilantro

Oregano

Vinegar

Capers

Olives

Onion

Let sit at room temperature for 30 minutes before serving.

Equipment

Grill

Cutting Board

Bowl

Ingredients

Servings:

2Tbsps

ancho chile powder 6servings

Canola oil, for grilling 1Tbsp

capers, drained 118milliliters

barely chopped fresh cilantro 8

white or yellow corn tortillas, warmed on the grill 59milliliters

chopped fresh cilantro 680grams

halibut 2

jalapenos, stems removed 1

Juice lime 6servings

Kosher salt and freshly ground black pepper 237milliliters

manzanilla olives, pitted and halved 1heads

Napa or white cabbage, shredded 59milliliters

extra-virgin Spanish olive oil 2Tbsps

olive oil 1teaspoon

dried Mexican oregano 3larges

plum tomatoes, cored and halved 1small

red onion, finely diced 3Tbsps

red wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santi Sortesele Pinot Grigio with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.