Update my dinner status, I'm making this tonight.
16 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
Preparation
Prepare a charcoal or gas grill for grilling over mediurn-high heat. You may also use a broiler (grill); line the bottom of a broiler pan with aluminum foil.
Place the fillets in a glass or ceramic dish just large enough to hold them. ln a small bowl, combine the oil, cumin, and chile
powder, Pour over the fish and turn to coat evenly on both sides. Let stand at room temperature for about 30 minutes.
Wrap the tortillas in aluminum foil. lf using a grill, place the tortillas on the edge of grill rack and let them heat for about 10 minutes on each side. lf using a broiler, preheat the broiler now and place the tortilla packet in the oven to heat for about
20 minutes. Meanwhile, make the salsa cruda and the guacamole.
To make the guacamole, combine the avocado, garlic, cilantro, and lime juice in a blender. Puree until smooth. Transfer to a
bowl and add the Tabasco sauce and salt to taste. Cover the bowl with plastic wrap and set aside.
Oil the grill rack or the top of the broiler pan with a paper towel soaked with oil. Place the peppers and fish fillets on the grill rack, or place on the prepared broiler pan and place the pan under the broiler 2-3 inches (5-7.5 cm) from the heat source. Cook the peppers until softened and lightly browned, 4-5 minutes. Cook the fillets, turning once, until lightly browned and opaque throughout, 2-3 minutes on each side. Transfer the peppers and fish to a cutting board and cut into strips.
Place 2 tortillas on each of 4 warmed individual plates. Divide the peppers and fish evenly among the tortillas. Top the tacos with
the salsa craaa and guacamole. Serve at once, garnished with the cilantro sprigs and lemon wedges.
