fish tacos baja style

By Jody

Ingredients

• 2 lb snapper
• 1/2 cup vegetable oil
• 3 tbsp lime juice
• 5 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp minced garlic
• Salt, to taste
• 8 flour tortillas, 8 inches in diameter
• Southwestern Slaw (recipe follows)
• 1 cup Chipotle Pico de Gallo (recipe follows)
• 1/2 cup Mexican Crema (recipe follows)
• Southwestern Slaw
• Makes 8 servings
• 2 cups fine-shredded green cabbage
• 2 tsp lime juice
• 2 tsp honey
• 2 tbsp minced red onion
• 2 tsp minced jalapeños
• 2 tsp chopped cilantro
• Salt, to taste
• Chipotle Pico de Gallo
• Makes 1 Cup
• 1 cup medium-dice tomatoes (seeded before dicing)
• 4 tsp minced red onion
• 1/2 tsp red wine vinegar
• 1/2 canned chipotle pepper, minced
• Salt, to taste
• 1 tbsp cilantro chiffonade (cut into thin strips)
• Mexican Crema
• Makes 1/2 cup
• 1/2 cup Mexican sour cream
• 1/2 tsp finely grated lime zest
• 2 tsp lime juice
• See more at: http://enthusiasts.ciachef.edu/baja-style-fish-tacos/#sthash.XUmoTOJO.dpuf

Preparation

Step 1

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the snapper with the marinade.
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Southwestern Slaw

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Chipotle Pico de Gallo

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican Crema

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
Note: If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.

- See more at: http://enthusiasts.ciachef.edu/baja-style-fish-tacos/#sthash.XUmoTOJO.dpuf