BAJA FISH TACOS

Ingredients

• 2 tbsp fresh lime juice
• 2 tbsp canola oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 clove garlic, crushed
• 4 small or 2 large halibut fillets
• 6 flour tortillas (8 inch)
• Sweet and Spicy Slaw*
• Mango Salsa*
• Pico de Gallo*
• Store-bought guacamole, optional
• Sour cream, optional

Directions

1. To prepare marinade, combine lime juice, oil, cumin, salt, pepper and garlic in a heavy zip-lock plastic bag. Add halibut and squeeze bag to coat halibut with marinade; seal bag. Let stand for 30 minutes.
2. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
3. Wrap tortillas in heavy-duty foil and place off to one side of barbecue grid. Remove halibut from marinade; discard marinade. Grill halibut until fish flakes easily with a fork, about 10 – 12 minutes per inch of thickness.
4. Flake halibut into large chunks. Unwrap tortillas; place halibut and Sweet and Spicy Slaw over one side of each tortilla. Top with Mango Salsa, Pico de Gallo, guacamole and sour cream. Fold tortillas in half. Serve immediately.

Ingredients

• 1 1/2 cups chopped peeled mango
• 1 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 2 tsp finely chopped jalapeno pepper
• 1/4 tsp salt
• 1 clove garlic, finely chopped

Yield: Makes about 1 1/2 cups.

Directions

1. Combine all ingredients. Cover and refrigerate for up to 2 hours. Serve with fish or chicken.