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:

Quickview
493k Calories
25g Protein
34g Total Fat
23g Carbs
30% Health Score
Limit These
Calories
493k
25%

Fat
34g
53%

  Saturated Fat
3g
25%

Carbohydrates
23g
8%

  Sugar
3g
4%

Cholesterol
55mg
19%

Sodium
728mg
32%

Get Enough Of These
Protein
25g
50%

Selenium
55µg
79%

Vitamin K
65µg
62%

Vitamin E
7mg
51%

Vitamin B6
1mg
50%

Vitamin B3
8mg
44%

Phosphorus
423mg
42%

Vitamin C
32mg
40%

Vitamin D
5µg
36%

Vitamin A
1646IU
33%

Potassium
930mg
27%

Fiber
5g
23%

Folate
87µg
22%

Vitamin B12
1µg
21%

Manganese
0.41mg
20%

Magnesium
75mg
19%

Calcium
130mg
13%

Vitamin B1
0.16mg
10%

Iron
1mg
10%

Copper
0.2mg
10%

Zinc
1mg
9%

Vitamin B2
0.14mg
8%

Vitamin B5
0.62mg
6%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

Food Joke

Directions Shlomo goes to see his psychiatrist. "Doctor, my wife Fay is being unfaithful to me. Every night, she goes to Palwin’s Wine Bar and picks up a man. She sleeps with anybody who asks her to. I`m going crazy with worry. What on earth should I do?" Relax," says the Doctor, "take a couple of deep breaths and try to calm down. Now, first of all tell me exactly where Palwin’s Wine Bar is."

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