Bobby Flay's grilled fish tacos with Vera Cruz sauce are what summer season supper dreams are made of!
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Grilled Fish Tacos with Vera Cruz Salsa
RECIPE THANKS TO BOBBY FLAY
Level: Easy
Total: 1 hr 25 min (consists of resting time).
Active: 50 min.
Yield: 4 to 6 portions.

Components.

1 1/2 pound piece halibut.
2 tablespoons ancho chile powder.
Kosher salt and freshly ground black pepper.
2 to 3 tablespoons olive oil.
Juice of 1/2 lime.
1/2 head Napa or white cabbage, shredded.
1/2 cup hardly sliced fresh cilantro.
Kosher salt and freshly ground black pepper.
8 to 12 white or yellow corn tortillas, warmed on the grill.
Vera Cruz Salsa, for serving, recipe follows.

Vera Cruz Salsa:.

3 large plum tomatoes, cored and cut in half.
2 jalapeños, stems removed.
Canola oil, for grilling.
Kosher salt and newly ground black pepper.
Kosher salt and freshly ground black pepper.
1 little red onion, carefully diced.
1 cup manzanilla olives, pitted and halved.
1 tablespoon capers, drained pipes.
1/4 cup extra-virgin Spanish olive oil.
3 tablespoons red white wine vinegar.
1/4 cup sliced fresh cilantro.
1 teaspoon dried Mexican oregano.
Juice of 1/2 lime.

Instructions.

Heat a charcoal or gas grill to high for direct barbecuing. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and simply prepared through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes.

Using 2 forks, flake the halibut into big bite-size pieces and put in a big bowl. Put over the olive oil and lime juice, and toss simply to combine. Include the cabbage and cilantro and toss again.

Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.

Vera Cruz Salsa:.

Heat a charcoal or gas grill to high for direct barbecuing. Toss the tomatoes and jalapenos with a couple of tablespoons of canola oil and season with salt and pepper. Grill both up until charred on all sides and simply soft. Remove from the grill and let cool a little.

Cut in half the tomatoes, remove the seeds and cut into little dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at space temperature level for 30 minutes before serving.

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Bobby Flay's Grilled Fish Tacos|Bobby Flay's Barbecue Dependency|Food Network.

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