Ingredients

¼ c Lime Dry Creek Olive Oil
1 ½ t ancho chile powder
1 ½ t dried oregano
½ t ground cumin
¼ c lightly packed fresh cilantro leaves, chopped (save some for garnish)
1 jalepeno, stemmed and chopped
1 pound flaky white fish (such as Mahi Mahi or cod), cut into 4 pieces
Sea Salt
8 corn tortillas

Garnishes:
Mexican crema, homemade or store-bought
½ red onion thinly sliced
Fresh tomato salsa
2 limes, cut into quarters
1-2 c cabbage, chopped or shredded

 

Directions

Marinate
Pour Lime olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeno. Mix well. Place the fish in a dish and pour the marinade over it, making sure to coat the fish well. Marinate for 20 minutes or more.

Cook the Fish
Remove fish from marinade and place on a heated BBQ grill or skillet on medium to high heat. Season with salt to taste. Cook fish for 4 minutes then turn over and cook for another 2 minutes. Check for seasoning and add more salt if necessary. Set aside.

Heat the Tortillas
Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with remaining tortillas.

Assemble and Serve
To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Garnish to taste with Mexican crema, salsa, lime wedges, cilantro and shredded cabbage.