Title: Fish Tacos with Citrus Salsa And Cabbage Slaw
Categories: Ckright1
Yield: 4 servings

1/3 c Olive oil
1 tb Ancho or New Mexico chile
-powder
1 tb Fresh lime juice
Kosher salt; to taste
Freshly-ground black pepper;
-to taste
4 Four-ounce Fillets of
-halibut; sea
Bass; or cod
4 Ten-inch Flour or corn
-tortillas; lightly grilled
Cabbage Slaw; see * Note
Citrus Salsa; see * Note
Cilantro Aioli; see * Note

* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes
which are included in this collection.

Prepare a charcoal fire or preheat a stovetop grill. In a small bowl,
combine the olive oil, chile powder, lime juice, salt, and pepper. Brush
liberally, on the fillets. Grill the fish until it is just done. To serve,
place a warm grilled tortilla on each plate. Top with one quarter of the
Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of
the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and
serve. This recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-04-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.