Baja Fish Tacos

From FB LIVE ONLINE Cook Along on Friday, July 24, 2020

Serves: 4

Ingredients: ¼ cup olive oil 1½ tsp chile powder 1½ tsp dried oregano ½ tsp ground cumin ¼ cup lightly packed fresh cilantro leaves, chopped, plus more for garnish 1 jalapeño, stemmed and chopped 1 lb firm white fish (mahimahi, swordfish, halibut, cod) cut into 1/2” slices Fresh corn tortillas

Slaw 1 tbsp grapeseed oil ½ head Napa cabbage 1 small tomato, chopped 1 lime, halved 1 tbsp honey or agave ¼ cup julienned red radishes ¼ cup sliced green onions ½ cup chopped cilantro

Pico de gallo ¼ cup chopped red onion 1 medium tomato, chopped 1 small jalapen᷉o, seeded and chopped 1 small bunch cilantro, chopped Juice from 1 lime Kosher salt and black pepper

Instructions: Pour the olive oil into a small bowl and add the chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes. To make slaw: In a medium sauté pan, heat oil and add cabbage and tomato and toss until slightly wilted. Squeeze lime juice over all, toss, add honey, coat vegetables then remove from heat. Add radishes, green onions and cilantro, toss and set aside. To make pico: In a medium bowl, combine onion, tomato, jalapen᷉o, cilantro and toss. Stir in lime juice, salt and pepper, to taste. Heat oven to 250°. Place tortillas in foil and warm in the oven. Heat a grill (or sauté pan) to medium high heat. Drain the fish and grill/sauté for 2 – 3 minutes on each side until opaque. Assemble tacos: Place two tortillas one on top of the other on a plate. Place a portion of slaw on top. Top slaw with a slice of fish. Then finish with a spoonful of pico.