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.
