Baja Light Fish Tacos

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Photo: Leigh Beisch; Styling: Karen Shinto
Total Time:
1 Hour
Yield:
Makes 12 to 14
September 2010
RECIPE BY Sunset

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

Nutritional Information

  • Calories 151
  • Caloriesfromfat 27%
  • Protein 10g
  • Fat 4.7g
  • Satfat 0.6g
  • Carbohydrate 18g
  • Fiber 1.9g
  • Sodium 210mg
  • Cholesterol 17mg

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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