ONE FOR THE TABLE: Fish tacos and homemade tortillas
Corn tortillas (recipe follows)
Pico de gallo (recipe follows)
1/4 head red cabbage, shredded
Diced avocado
Sour cream
Cilantro sprigs
Lime wedges
Preheat a gas grill at medium-high to high heat. Place fish in a shallow dish. Whisk together oil, lime juice and chili powder in a small bowl and pour over fish. Let marinate for 15 to 20 minutes.
Place fish on hot grill, flesh-side down and grill for 3 to 5 minutes. Flip and continue to grill until no longer opaque in the middle, about 1 to 3 minutes. Transfer fish to a plate and let rest for a few minutes. Break up into chunks for serving. Serve in warmed tortillas with pico de gallo, shredded cabbage, avocado, sour cream and cilantro. Serve with wedges of lime.
Corn Tortillas
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