- 2 teaspoons ground ancho chile powder
- ½ teaspoon ground cumin
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 pounds firm-fleshed whitefish fillets (halibut, snapper, mahi-mahi, cod)
- 2 dozen 6-inch com tortillas
- 2½ cups shredded green cabbage
- 2½ cups shredded red cabbage
- Lime-Cilantro Sour Cream Sauce(see below)
- Meredith Deeds’s Pico de Gallo
- 4 limes, quartered
- 1 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons, minced fresh cilantro
- Grated zest of 1 lime
- 1 tablespoon fresh lime juice
- In a small bowl, combine the ancho powder, cumin, garlic, salt, and pepper and stir to mix. Add the oil and whisk until a loose paste is formed. Rub the fish with the spice paste and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
- Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals bum down to a medium-hot fire or adjust the gas grill burners to medium-high.
- Grill the fish until just cooked through, 3 to 4 minutes per side. Transfer to a cutting board and coarsely chop.
- Divide the tortillas into 2 stacks and wrap each in aluminum foil. Place on the grill until heated through, about 5 minutes. In a large bowl, combine the green and red cabbage.
- To assemble the tortillas, take 2 tortillas, top it with chunks of fish, a dollop of the sauce, a spoonful of the Pico de Gallo, and some of the cabbage. Squeeze a wedge of lime over the filling, fold the tortillas, and eat.
- Lime-Cilantro Sour Cream Sauce:
- Use this sauce in place of tartar sauce or cocktail sauce with other grilled fish, scallops, or shrimp.
- Combine all ingredients in a 2-cup measuring cup and whisk until smooth. Refrigerate up to 4 hours until ready to use.