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Grilled Fish Tacos With Vera Cruz Salsa

This recipe will help you stay fit and fine. I love fish tacos. This is a good one, even though I haven’t tried to fix it yet. I guess, I’ll wait on you to invite me over to enjoy, one Summer day.

Serves 4people
1 1/2
lb piece halibut
tbsp ancho chile powder
kosher salt and freshly ground black pepper
tbsp olive oil
juice of 1/2 lime
head napa or white cabbage, shredded
cup barely chopped fresh cilantro
kosher salt and freshly ground black pepper
white or yellow corn tortillas, warmed on the grill
vera cruz salsa, for serving, recipe follows
Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.
Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again.
Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.

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