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Baja Light Fish Tacos

Photo: Leigh Beisch; Styling: Karen Shinto
Total time 1 hr
Yield Makes 12 to 14
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.

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

Nutrition Information

  • calories 151
  • caloriesfromfat 27 %
  • protein 10 g
  • fat 4.7 g
  • satfat 0.6 g
  • carbohydrate 18 g
  • fiber 1.9 g
  • sodium 210 mg
  • cholesterol 17 mg

How to Make It

  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.

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

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