BAJA FISH TACOS

Grilled instead of deep-fried with Cabbage/Cilantro Slaw and Chipotle Tartar Sauce.

Grilled Fish

1 tablespoon ancho chile powder
2 teaspoons dries oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 tortillas, warmed on grill

Heat grill to high (450 to 550).  Combine seaonings in a small bowl.  Set fish o 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.

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.

Cabbage and Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon salt
1 bag (10 oz.) shredded cabbage slaw
1/3 cup chopped fresh cilantro

Put lime juice, vetetable oil, chile flakes and salt in a large bowl.  Just before serving, toss with cabbage and cilantro.

Chipotle Tartar Sauce

2 tablespoons canned chipotle chiles, seeded, deveined and rinsed.
8 ounces (1cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped red onion

Puree all ingredients in a blender.  Chill until ready to use.