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Categories:
bass vegetable oil dried ancho chile powder cumin kosher salt cayenne pepper cilantro oregano slaw coleslaw mix mayonnaise fresh cilantro lime juice sugar cider vinegar chipotle chiles kosher salt finish lime flour tortillas
Viewed: 120 - Published at: 6 years agoIngredients
- 1 1 lb sea bass or 1 lb tilapia fillet
- 2 -3 tablespoons vegetable oil
- 3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste)
- 1/2 teaspoon cumin
- 2 teaspoons kosher salt (less if using table salt)
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- 1/4 teaspoon chopped cilantro
- 1/4 teaspoon oregano
- SLAW
- 14 ounces shredded coleslaw mix (from bag)
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 2 teaspoons cider vinegar
- 2 diced chipotle chiles in adobo
- 1/2 teaspoon kosher salt
- To Finish
- lime wedge (don't leave this out~it adds a splash of acidity)
- 4 large flour tortillas
Method
- In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
- In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
- Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
- While the fish is marinating, preheat the grill to medium-high.
- Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
- Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
- While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
- Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.
