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Fish Tacos

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Serves 4 | Prep Time 25 | Cook Time 5

Why I Love This Recipe

We just love the fish tacos on the menu at Cactus Club up here in Vancouver and I finally decided to try making them myself. Searched here and elsewhere on the net and then used them as a guide. First time was a big success and I've tweaked the recipe a bit from there and the concenus here is that everyone likes them better than the original at the Cactus Club.

Ingredients You'll Need

1/2 cup olive oil
1 lime, juiced
1 tbsp chilli powder, Ancho if you can find it
1 tsp ground cumin
1 tsp chipoltle powder
1 tsp minced garlic
1 fresh jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro
1 lb halibut fillets, cut into 16 equal pieces
8 corn tortillas
Southwestern Cold Slaw - or any mixed package of cold slaw
Green onions, thinly sliced
Hot sauce - Mexican of course!
Mexican Crema - you can use sour cream instead - Optional
Fresh Guacamole
Fresh Salsa


Preheat gas grill to medium-high

Whisk together the marinate ingredients

Pour marinade over the fish
Note: If I don't have access to a grill I just use large shrimp or prawns cut into chucks that I quickly saute with spices and hot sauce on the gas range.

Let marinade for 15 - 20 minutes

Clean cooking grate and spray or rub with oil

Remove fish from the marinade and place on hot grill

Grill the fish for about 2 minutes on the first side

Turn the fish and grill for about another 1 - 2 minutes until cooked through

Remove from grill and let stand

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds

Let your guests make their own tacos by placing 2 pieces of fish in the center of the tortilla and then topping with the Slaw, green onion, salsa, guacamole, hot sause to taste and then topping with a dollop of Mexican Crema

Either fold in half if its a small tortilla or fold the bottom and roll if its a larger one


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