GRILLED FISH TACO with guacamole and yogurt cumin slaw
4-6 ounces fish per 3-4 tacos; corn or flour tortillas
Adobo-Rubbed Fish4 teaspoons chili powder, preferably made with New Mexico or ancho chiles 2 tablespoons lime juice2 tablespoons extra-virgin olive oil1 teaspoon ground cumin1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt1/2 teaspoon freshly ground pepper2 pounds tilapia or Pacific halibut
1. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
2. Preheat grill to medium-high.
3. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
Ingredients for Guacamole:
1 ripe avocado1/2 cup finely chopped onion2-4 tbsp diced jalapeno1/4 cup chopped cilantro1 medium tomato, dicedjuice of one limesalt & pepper to taste
Prepare the Guacamole. In a bowl combine cubed avocado, chopped onion, diced jalapeno (remove seeds for less heat), chopped cilantro leaves and stems, diced tomato, salt, pepper and lime juice. Set aside until ready to use.
Yogurt and cumin slaw
8 oz Greek yogurt plain¼ cup sliced green onion 1 tablespoon Cumin1 tablespoon honey1 tablespoon Lime juice Salt and pepper Red pepper cut into matchsticksCole slaw blend
Mix together yogurt, onions, cumin, honey, and lime juice in a bowl season with salt and pepper .Toss in cabbage and red pepper and mix well set aside.
