Grilled Fish Tacos with Vera Cruz Salsa

Ingredients

• 2 tablespoons ancho chile powder 
• 6 servings canola oil for grilling
• 1 tablespoon capers drained
• 0.5 cup barely cilantro fresh chopped
• 8  corn tortillas white yellow warmed
• 0.3 cup cilantro leaves fresh chopped
• 1.5 pound halibut 
• 2  jalapeños 
• 0.5  juice of lime 
• 6 servings kosher salt and pepper black freshly ground
• 1 cup manzanilla olives pitted halved
• 0.5 head napa shredded white
• 0.3 cup olive oil spanish extra-virgin
• 2 tablespoons olive oil 
• 1 teaspoon mexican oregano dried
• 3 large plum tomatoes cored halved
• 1 small onion diced red finely
• 3 tablespoons red wine vinegar 

Equipment

• bowl
• grill
• cutting board

Directions

1. Watch how to make this recipe.
2. Heat a charcoal or gas grill to high for direct grilling.
3. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side.
4. Remove to a cutting board and let rest 5 minutes.
5. Using two forks, flake the halibut into large bite-size pieces and put in a large bowl.
6. Pour over the olive oil and lime juice, and toss just to combine.
7. Add the cabbage and cilantro and toss again.
8. Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos.
9. Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft.
10. Remove from the grill and let cool slightly.
11. Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds.
12. Put the tomatoes and jalapenos in a medium bowl.
13. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper.
14. Let sit at room temperature for 30 minutes before serving.