Grilled Fish Tacos with Vera Cruz Salsa
Grilled Fish Tacos with Vera Cruz Salsan is a main course that serves 6. For $5.27 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 493 calories, 25g of protein, and 34g of fat. It will be a hit at your The Fourth Of July event. A couple people really liked this Mexican dish. 44 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have jalapenos, canolan oil, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 84%, this dish is spectacular. Similar recipes are Snapper Vera Cruz, Shrimp Vera Cruz, and Cod Vera Cruz.
Servings: 6
Preparation duration: 50 minutes
Cooking duration: 35 minutes
Ingredients:
2 tablespoons ancho chile powder
Canola oil, for grilling
1 tablespoon capers, drained
1/2 cup barely chopped fresh cilantro
8 to 12 white or yellow corn tortillas, warmed on the grill
1/4 cup chopped fresh cilantro
1 1/2 pound piece halibut
2 jalapenos, stems removed
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
1 cup manzanilla olives, pitted and halved
1/2 head Napa or white cabbage, shredded
1/4 cup extra-virgin Spanish olive oil
2 to 3 tablespoons olive oil
1 teaspoon dried Mexican oregano
3 large plum tomatoes, cored and halved
1 small red onion, finely diced
3 tablespoons red wine vinegar
Equipment:
grill
cutting board
bowl
Cooking instruction summary:
Watch how to make this recipe. 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. Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again. Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos. Heat a charcoal or gas grill to high for direct grilling. 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 and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.
Step by step:
1. Watch how to make this recipe.
2. 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.
3. Remove to a cutting board and let rest 5 minutes.
4. Using two forks, flake the halibut into large bite-size pieces and put in a large bowl.
5. Pour over the olive oil and lime juice, and toss just to combine.
6. Add the cabbage and cilantro and toss again.
7. Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
8. Heat a charcoal or gas grill to high for direct grilling. 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.
9. Remove from the grill and let cool slightly.
10. Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds.
11. Put the tomatoes and jalapenos in a medium bowl.
12. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper.
13. Let sit at room temperature for 30 minutes before serving.
Nutrition Information:
covered percent of daily need
