Baja Light Fish Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Step 4
4
Note: Nutritional analysis is per taco with 1 tbsp. 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
Directions
Step 1
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.
Step 2
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.
Step 3
3
*If tortillas are very thin, buy double the amount and stack 2 per taco.
Step 4
4
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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