Best Fish Tacos Ever


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Absolutely delicious and a healthy alternative to beef varities

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  • 1 lb. white flaky fish, such as mahi mahi or orata
  • 1/4 C. canola oil
  • 1 lime, juiced
  • 1 Tbs. ancho chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 C. chopped fresh cilantro leaves
  • 8 flour tortillas
  • Shredded white cabbage, Hot sauce, sour cream, and/or onions for garnish
  • Pureed Tomato Salsa:
  • 2 Tbs. peanut oil
  • 1 small red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 4 large ripe tomatoes, chopped
  • 1 serrano chile
  • 1 jalapeno, sliced
  • 1 Tbs. chipotle hot sauce
  • 1 Tbs. Mexican oregano
  • 1/4 C. chopped fresh cilantro leaves
  • Salt and pepper

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Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes. For Salsa: Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Bobby Flay

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