1½ pounds halibut with skin left on (or firm flesh fish - whitefish, snapper, mahi-mahi, cod)
1 teaspoon Ancho chile powder
1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon dried oregano (preferably Mexican oregano)
¼ teaspoon freshly ground black pepper
¼ teaspoon yellow curry powder
¼ teaspoon ground cumin
-
12 (6-inch) corn tortillas
2 cups shredded green cabbage, for serving
¼ cup chopped cilantro, for serving
¼ cup chopped white onion, for serving
Lime wedges, for serving
Instructions
Rinse fish with cold water and pat dry with paper towels. In a small bowl, combine the Ancho powder, curry powder, cumin, oregano garlic, salt, and pepper and stir to combine. Rub the fish with the spice mixture and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Set up grill for direct cooking over medium-high heat. Remove fish from refrigerator 30 minutes before cooking.
Just before grilling, bush and oil the grates very well to avoid sticking and tearing up the fish. Place fish on hot oiled grill and cook for 4 to 5 minutes per side or until opaque thoughout. Use a spatula to transfer to a cutting board. Peel away the skin and flake the fish into big pieces and transfer to a serving bowl.
To warm tortillas, wrap three stacks of four tortillas in aluminum foil. Place on the grill while the fish cooks and turn a few times until heated through; about 5 minutes
To assemble tacos, place chunks of fish in a warm tortilla, top it with cabbage and any optional garnishes.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-halibut-tacos/