Fish Tacos with Citrus Salsa And Cabbage Slaw

Fish Tacos with Citrus Salsa And Cabbage Slaw

1 review, 5 star(s). 100% would make again

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1/3 c olive oil
Black Pepper; freshly ground
1 tb Fresh lime juice
Citrus Salsa; see * Note
4 4-oz Fillets Bass; or cod
1 tb Ancho; or New Mexico chile
4 10" Flour; or corn
Cabbage Slaw; see * Note
Kosher salt; to taste
Cilantro Aioli; see * Note

Original recipe makes 4



* Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli" recipes which are included in this collection. Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish until it is just done. To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and serve. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast 08-15-1996) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 09-04-1996 Recipe by: John Ash

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Great recipe, thanks for sharing

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This is a great recipe and my family loved it. I used Mahi-Mahi with the skin on one side for the fish. Cooked it on the grill, skin side down. The fish came out firm and just lifted away from the skin.
Alakar 6y ago

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