Fish Tacos Baja Style
Serves 42 tablespoons extra virgin olive oil
1 red onion, thinly sliced
salt and pepper
1 1/2 pounds fish fillet, cod, grouper, mahi mahi, halibut
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/4 cup chopped cilantro
12 corn tortillas, lightly toasted
Roasted Red Pepper Aioli
1 avocado, thinly sliced
1/4 head red cabbage, thinly sliced
2 limes, for garnishHeat a large skillet over medium high heat; add half of the olive oil and the red onions, season with salt and pepper, and cook until slightly softened. Cut fish into 1 inch by 2 inch pieces. In a large bowl, combine fish, cumin, coriander, red pepper, remaining olive oil, and about 1 tablespoon of the cilantro. Add fish to skillet and cook, turning occasionally, just until fish is cooked through. To assemble tacos, drizzle some roasted red pepper aioli on a tortilla, top with fish and onions, a slice of avocado, some shredded red cabbage, and a sprinkling of cilantro. Fold in half or serve open. Serve 3 tacos per person with a wedge of lime.