Grilled Fish Tacos with Vera Cruz Salsa

Grilled Fish Tacos with Vera Cruz Salsa
You can never have too many Mexican recipes, so give Grilled Fish Tacos with Vera Cruz Salsan a try. This gluten free, dairy free, and pescatarian recipe serves 6. One serving contains 482 calories, 24g of protein, and 34g of fat. It works well as a main course. If you have juice of lime, mexican oregano, plum tomatoes, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe.

Instructions

1
Watch how to make this recipe.
2
Heat a charcoal or gas grill to high for direct grilling.
Equipment you will use
GrillGrill
3
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 PepperSalt And Pepper
HalibutHalibut
Equipment you will use
GrillGrill
4
Remove to a cutting board and let rest 5 minutes.
Equipment you will use
Cutting BoardCutting Board
5
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl.
Ingredients you will need
HalibutHalibut
Equipment you will use
BowlBowl
6
Pour over the olive oil and lime juice, and toss just to combine.
Ingredients you will need
Lime JuiceLime Juice
Olive OilOlive Oil
7
Add the cabbage and cilantro and toss again.
Ingredients you will need
CilantroCilantro
CabbageCabbage
8
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Ingredients you will need
WrapWrap
SalsaSalsa
FishFish
9
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 PepperSalt And Pepper
Canola OilCanola Oil
Jalapeno PepperJalapeno Pepper
TomatoTomato
Equipment you will use
GrillGrill
10
Remove from the grill and let cool slightly.
Equipment you will use
GrillGrill
11
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds.
Ingredients you will need
Jalapeno PepperJalapeno Pepper
TomatoTomato
SeedsSeeds
12
Put the tomatoes and jalapenos in a medium bowl.
Ingredients you will need
Jalapeno PepperJalapeno Pepper
TomatoTomato
Equipment you will use
BowlBowl
13
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 PepperSalt And Pepper
Lime JuiceLime Juice
Olive OilOlive Oil
CilantroCilantro
OreganoOregano
VinegarVinegar
CapersCapers
OlivesOlives
OnionOnion
14
Let sit at room temperature for 30 minutes before serving.

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Fish on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. 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. You could try Juve Y Camps Pinot Noir Brut rosé. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 19 dollars per bottle.
Juve Y Camps Pinot Noir Brut Rose
Juve Y Camps Pinot Noir Brut Rose
This cava seduces with its bright cherry red color and beautiful effervescence. It reflects the character of the variety, with its cherry and strawberry notes enveloped in honey, toasted bread and a faint floweriness. It is intense, fresh and exuberant in the mouth, with a rich, aromatic finish. Pairs well with pasta, cured meats, Japanese food and baked goods.
DifficultyExpert
Ready In1 h, 25 m.
Servings6
Health Score29
Magazine