I always swore, “YUCK! I will NEVER eat fish tacos, that sounds so disgusting…” Grilled Fish Tacos with Vera Cruz Salsa Ingredients: 1 1/2 pound piece halibut or any firm fish that will hold up to grilling 2 tablespoons ancho chile powder Black pepper to taste (salt optional) 2 to 3 tablespoons olive oil White cabbage, shredded for topping 8 to 12 white or yellow corn tortillas, warmed on the grill Directions: Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes. Vera Cruz Salsa Oil, for grilling 3 large plum tomatoes 2 jalapenos or 1 big pablano, stems removed 1/2 cup chopped fresh cilantro Black pepper to taste (salt optional) 1 small red (any) onion, finely diced 1/2 cup manzanilla olives, quartered (reduced from 1 cup due to salt) 1/4 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon dried oregano Juice of 1/2 lime Directions: Toss the tomatoes and jalapenos with a few tablespoons of (canola) oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly. Halve the tomatoes, remove the seeds if you want, and cut into a small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, olive oil, vinegar, cilantro, oregano, and lime juice and seasonings. Let sit at room temperature for 30 minutes before serving. Take a warm tortilla and put some fish, top with salsa and cabbage. OMG, so good (just ask Kathy)!
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