From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Baja Grilled Fish Tacos:
2 to 3 4 oz Cod or tilapia fillets, cut into equal sizes for better grilling
¼ C extra virgin olive oil
3 Tblspn fresh lime juice
3 tsp McCormick dark chili powder
1 tsp McCormick cumin
1 tsp McCormick coriander
1 tsp minced garlic
Kosher salt to taste
2 C fresh pineapple chunks
2 C romaine lettuce or cabbage, thinly sliced
1 C diced tomato
½ C green onions
¼ C diced jalapenos
¼ C cilantro, roughly chopped
12 ea 6 inch tortillas
Preheat grill to medium high.
In a bowl mix together, extra virgin olive oil, lime juice, chili powder, cumin, coriander and minced garlic. Mix well and add salt to taste. Pat dry fish fillets, and brush with marinade. Let set a few minutes, then grill 2-3 inches per side. Cut your fillet pieces so that they will fit in the tortilla well.
Mix in a bowl, tomato, green onion, jalapeno and cilantro. Mix and refrigerate, up to over night. This item can be made well in advance.
While fish is grilling add tortillas to the grill and let grill for 15 to 20 second a side. Until grill marked and softening a bit.
Take grilled cod, add to grilled tortilla and top with some shredded cabbage or lettuce and a scoop of pico. Top with fresh lime juice and serve with avocado slices and pineapple chunks for a quick, easy and flavorful meal.
Good Life, Good Food
Chef Bud Andersen is a chef consultant for Ben E. Keith Foods. He can be seen every Monday on Pronews 7 Daybreak.