Adventure Dad is so happy, he’s been craving since he heard about them on NPR.
I’ve changed around a Bobby Flay recipe from foodtv.com to leave out Cilantro (which I hate) and Mexican Oregnao, which I don’t have right now.
Tacos:
1 pound Hallibut
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 white corn tortillas
Garnish:
Shredded white cabbage
Hot sauce
sour cream
Thinly sliced red onion
Thinly sliced green onion
Pureed Tomato Salsa, recipe follows
Preheat grill to medium-high heat. Place fish in a medium size dish. In Food Processor combine the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
We warmed the Corn Tortillas in the Oven, wrapped in foil, for 30 minutes.
Pureed Tomato Salsa:
2 tablespoon peanut oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce and lime juice and season with salt and pepper, to taste.
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