Cook's notes: Wahoo's spicy green sauce showcases roasted Anaheim chilies, cilantro and fat-free mayonnaise. Their sauce is proprietary, but the standard recipe at Mexican fish taco stands, according to "Amor y Tacos" by Deborah Schneider, combines 1/2 cup mayonnaise with 1 tablespoon fresh lime juice, 1 tablespoon finely chopped fresh cilantro and a pinch of salt. Pico de gallo is fresh tomato-based salsa that most often includes white onion, chilies, lime juice and fresh cilantro. Wahoo's fish tacos incorporate an Asian chili sauce, a mix that Wing's father used in his restaurant. You can substitute commercially-prepared Asian chili sauce.
Season fish fillets with garlic salt. Heat grill. Clean grill and brush with a little canola oil. Grill fish, 2 to 3 minutes per side, depending on heat of grill and thickness of fish.
Heat tortillas one at a time, using gas flame and turning with tongs, or heat in a dry skillet (not nonstick). Stack two tortillas, one on top of the other. Place a 2-ounce serving of fish on top. Sprinkle with cheese. Spoon on some Chinese hot sauce (such as Lee Kum Kee Chili Garlic Sauce); top with cabbage. Top with pico de gallo to taste. Serve with lime wedges and accompany with Brazilian-style white rice and black beans.
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|Serving Size: 1 Recipe (518g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 58 (11%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 0mg||0 %|
|Sodium 267.8mg||9 %|
|Potassium 530.1mg||14 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 88.1g|
|Protein 13.6g||19 %|
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Calories per serving: 505
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