Fish Tacos:

Ingredients

• Tacos:
• 1 pound white flaky fish, such as speckled trout, snook, redfish or grouper
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

Garnish:

• Cholula Hot Sauce
• Crema or sour cream
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Shredded Lettuce

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, tin foil may be needed for trout. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa:

• 2 tablespoon peanut oil
• 1 small red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 serrano chile
• 1 jalapeno, sliced
• 1 tablespoon chipotle hot sauce
• 1 tablespoon Mexican oregano
• 1/4 cup chopped fresh cilantro leaves
• Salt and pepper