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Grilled Fish Tacos with Vera Cruz Salsa (Bobby Flay) Recipe

Grilled Fish Tacos with Vera Cruz Salsa (Bobby Flay) Recipe

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Grilled Fish Tacos with Vera Cruz Salsa (Bobby Flay)

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Ingredients:

Serving

1 1/2 lb piece halibut
2 tbsp ancho chile powder
kosher salt and freshly ground black pepper
2 to 3 tbsp olive oil
juice of 1/2 lime
1/2 head napa or white cabbage, shredded
1/2 cup barely chopped fresh cilantro
kosher salt and freshly ground black pepper
8 to 12 white or yellow corn tortillas, warmed on the grill
vera cruz salsa , for serving, recipe follows
3 large plum tomatoes, cored and halved
2 jalapenos, stems removed
canola oil, for grilling
kosher salt and freshly ground black pepper
1 small red onion, finely diced
1 cup manzanilla olives, pitted and halved
1 tbsp capers, drained
1/4 cup extra-virgin spanish olive oil
3 tbsp red wine vinegar
1/4 cup chopped fresh cilantro
1 tsp dried mexican oregano
juice of 1/2 lime

Directions:

Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
Vera Cruz Salsa:
Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly.
Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2680.15 Kcal (11221 kJ)
Calories from fat	1340.15 Kcal
		% Daily Value*
Total Fat	148.91g	229%
Cholesterol	78.23mg	26%
Sodium	2301.65mg	96%
Potassium	1751.66mg	37%
Total Carbs	291.67g	97%
Sugars	9.69g	39%
Dietary Fiber	24.09g	96%
Protein	59.92g	120%
Vitamin C	29.1mg	49%
Vitamin A	1.3mg	44%
Iron	10.4mg	58%
Calcium	771mg	77%

Amount Per 100 g
Calories	311.3 Kcal (1303 kJ)
Calories from fat	155.66 Kcal
		% Daily Value*
Total Fat	17.3g	229%
Cholesterol	9.09mg	26%
Sodium	267.34mg	96%
Potassium	203.46mg	37%
Total Carbs	33.88g	97%
Sugars	1.13g	39%
Dietary Fiber	2.8g	96%
Protein	6.96g	120%
Vitamin C	3.4mg	49%
Vitamin A	0.2mg	44%
Iron	1.2mg	58%
Calcium	89.6mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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