-
1
Heat a charcoal or gas grill to high for direct grilling.
-
2
Sprinkle the halibut with the ancho powder, salt and pepper.
-
3
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.
-
10
Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper.
-
11
Grill both until charred on all sides and just soft.
-
12
Remove from the grill and let cool slightly.
-
13
Halve the tomatoes, remove the seeds and cut into small dice.
-
14
Dice the jalapenos, including the skin and seeds.
-
15
Put the tomatoes and jalapenos in a medium bowl.
-
16
Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper.
-
17
Let sit at room temperature for 30 minutes before serving.
