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Soft Tacos with Halibut, Guacamole and South American Slaw
Notes
Truly a trio of fine recipes here. You could probably bring your own guac to the party without offending anyone.
Ingredients
Guacamole
2 large ripe avacados, mashed
1 Tbl finely chopped fresh cilantro
2 tsp fresh lime juice
2 tsp minced garlic
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
 
South American Slaw
8 oz jicama, peeled and coarsely shredded
1 medium carrot, corsely shredded
1 small red bell pepper, stemed and seeded, cross-cut thinly.
1 small red onion, cut half and then thinly crosswise
2 Tbl extra virgin olive oil
2 Tbl fresh lime juice
1/2 tsp granulated sugar
1/4 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp geshly ground black pepper
 
Other ingredients
4 8oz-ish halibut or cod fillets, 1/4" thick
extra virgin olive oil
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Preparation
Using a fork, mash together guacamole in a medium bowl. Combine slaw in a medium bowl.

Brush the fish with oil and dust with chile power, kosher salt and pepper. Grill over direct high heat until begins to flake: 6 tgo 8 minutes. Turn once.

Heat tortillas over direct high for 20 seconds, flip and toast for an aditional 20 seconds.
Primary Category:
Main Dishes
Seconary Categories:
**New06
Source:
Webber's Real Grilling, page 236.
William Pollock's Eat Happy