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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fish Tacos- Grilled Baja Style Recipe

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This recipe for Fish Tacos- Grilled Baja Style is from The Wood Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ medium head green cabbage, shredded (4 cups)
¼ cup plus 1 Tb chopped fresh cilantro leves
3 scallions, sliced thin
2 Tb cider vinegar
1 Tb vegetable oil, plus more for cooking grate
Table salt
¾ cup mayonnaise
1 – 3 tsp minced chipotle chilis in adobo sauce
1 Tb juice from 1 lime
1 medium garlic clove, minced or pressed (1 tsp)
Ground black pepper
2 tsp ground coriander
¼ tsp ground cumin
4 (6 oz) skinless mahi-mahi fillets (or halibut, swordfish or red snapper)
12 corn tortillas
Directions:
Directions:
Toss cabbage, ¼ cup cilantro, scallions, vinegar, 1 tsp oil, and ½ tsp salt in a bowl and set aside for serving.

Combine mayonnaise, remaining 1 Tb cilantro, chiles, lime juice, and garlic, season with salt and pepper to taste, and set aside.

Combine chili powder, coriander, cumin, ½ tsp salt, and ¼ tsp pepper in a bowl. Pat fish fillets dry with paper towels, rub with remaining 2 tsp vegetable oil, then rub evenly with spice mixture. Lay fish on wire rack set over baking sheet and refrigerate fish until grill is ready.

Heat the grill and wipe cooking grate with vegetable oil. Cook the fish until it is opaque and flakes apart when gently prodded with a paring knife (about 10 – 15 minutes), flipping once half way through using two spatulas.

Heat the tortillas on the grill or on the stove and wrap in a kitchen towel or large sheet of foil.

 

 

 

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