Baja Light Fish Tacos

By mahto

Ingredients

• 1 tablespoon ancho chile powder
• 2 teaspoons dried Mexican oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 pounds boned, skinned Pacific cod
• 1 tablespoon olive oil
• 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
• Cabbage and Cilantro Slaw
• Light Chipotle Tartar Sauce

Details

Servings 12
Adapted from myrecipes.com

Preparation

Step 1

1. Heat grill to high (450° to 550°). Combine seasonings in a small bowl. Set fish on 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.

2. 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.

*If tortillas are very thin, buy double the amount and stack 2 per taco.

Note: Nutritional analysis is per taco with 1 tbsp. sauce.

Amount per serving

Calories: 151