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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Grilled instead of deep-fried, and with a trimmed-down tartar sauce. Ingredients:
1 tablespoon ancho chile powder |
2 teaspoons dried mexican oregano |
1/4 teaspoon kosher salt |
1/4 teaspoon pepper |
1 1/2 pounds boned, skinned pacific cod |
1 tablespoon olive oil |
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill |
cabbage and cilantro slaw |
light chipotle tartar sauce |
Directions:
1. Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on a rimmed baking sheet. Rub all over with oil, then sprinkle with seasonings. Oil cooking grate, using tongs and a wad of oiled paper towels.
2. Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with tartar sauce.
3. *If tortillas are very thin, buy double the amount and stack 2 per taco.
4. Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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