Fish tacos with citrus salsa and cabbage slaw

4 servings

Ingredients

Quantity Ingredient
⅓ cup Olive oil
1 tablespoon Ancho or New Mexico chile powder
1 tablespoon Fresh lime juice
Kosher salt; to taste
Freshly-ground black pepper; to taste
4 Four-ounce Fillets of halibut; sea
Bass; or cod
4 Ten-inch Flour or corn tortillas; lightly grilled
Cabbage Slaw; see * Note
Citrus Salsa; see * Note
Cilantro Aioli; see * Note

Directions

* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes which are included in this collection.

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 fillets. Grill the fish until it is just done. To serve, 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 Aioli. Fold or roll and serve. This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-04-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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