Baja Light Fish Tacos

1 tablespoon ancho chile powder
2 teaspoons dried Mexican oregano
¼ teaspoon kosher salt
¼ teaspoon pepper
1½pounds boned skinne Pacific cod
1 tablespoon olive oil
12-14 corn tortillas (5-6 inches, warmed on grill or skillet)
Chipotle Tartar Sauce

1. Heat grill to high 450° to 550°F. 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, 4-6 minutes total. Break fish into large chunks. Fill tortillas with slaw and fish. Serve with chipotle tartar sauce.

Sarah and Jason

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