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Add a photoServings: 4
Ingredients
- 1/3 c. Extra virgin olive oil
- 1 Tbsp. Ancho or possibly New Mexico chile pwdr
- 1 Tbsp. Fresh lime juice
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x four-oz Fillets of halibut, sea bass, or possibly cod
- 4 x ten-inch Flour or possibly corn tortillas lightly grilled
- Â Â Cabbage Slaw see * Note
- Â Â Citrus Salsa see * Note
- Â Â Cilantro Aioli see * Note
Directions
- Prepare a charcoal fire or possibly preheat a stovetop grill.
- In a small bowl, combine the extra virgin olive oil, chile pwdr, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish till it is just done.
- To serve, place a hot grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping Tbsp. or possibly two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or possibly roll and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 185 | 63% |
| Total Fat 20.9g | 26% |
| Saturated Fat 2.89g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 63mg | 3% |
| Potassium 604mg | 17% |
| Total Carbs 2.22g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.06g | 0% |
| Protein 24.05g | 38% |
