Ingredients
Scale
For the tacos:
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoon ancho chili powder
- 1 jalapeño, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
For the pureed tomato salsa:
- 2 tablespoons peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 4 large ripe tomatoes, chopped
- 1 serrano chile
- 1 jalapeño, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon lime juice
- Salt and pepper, to taste
For the garnish:
- White cabbage, shredded
- Hot sauce
- Sour cream
- Sliced red onion, thinly sliced
- Green onion, thinly sliced
- Cilantro leaves, chopped
Instructions
To prepare the fish:
- In a medium dish, arrange the fish.
- In a small bowl, whisk together the oil, lime juice, ancho, jalapeño and cilantro. Pour over the fish. Allow fish to marinate, about 20 minutes.
- Preheat an outdoor grill over medium-high heat.
- Remove the fish from the marinade, and transfer to the prepared grill, flesh side down. Grill the fish for 5 minutes, then flip and grill another 30 seconds.
- Let the fish rest for 5 minutes, then use a fork to flake the fish.
To prepare the pureed tomato salsa:
- In a medium saucepan over medium heat. Heat the oil, then add onions and garlic. Simmer until tender.
- Add tomatoes, serrano and jalapeño. Simmer until tomatoes are tender, about 20 minutes.
- Transfer the mixture to the bowl of a food processor. Puree until smooth. Return the mixture to heat and cook for an additional 15 minutes.
- Add the hot sauce, oregano, cilantro and lime juice.
- Season with salt and pepper, to taste.
To assemble the tacos:
- Grill tortillas for about 30 seconds.
- Divide the prepared fish evenly among the tortillas.
- Garnish with cabbage, hot sauce, sour cream, red onion, green onion, cilantro and pureed tomato salsa.