From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for Baja Grilled Fish Tacos:
Ingredients2 to 3 4 oz Cod or tilapia fillets, cut into equal sizes for better grilling 1/4 C extra virgin olive oil3 Tblspn fresh lime juice3 tsp McCormick dark chili powder1 tsp McCormick cumin1 tsp McCormick coriander1 tsp minced garlicKosher salt to taste2 C fresh pineapple chunks2 C romaine lettuce or cabbage, thinly sliced1 C diced tomato 1/2 C green onions 1/4 C diced jalapenos 1/4 C cilantro, roughly chopped12 ea 6 inch tortillas
PreparationPreheat 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.