Grilled Fish Tacos

Fish (Bobby Flay):
1 pound white flaky fish (I used Tilapia)
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill. Grill fish pieces until easily flaked with a fork, turning once, about 8 minutes.

Toppings:

Shredded Cabbage
Diced Red Onion

White Sauce (Hula Hut):
1 bunch fresh cilantro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1 1/2 cup Ranch dressing
2 Limes

Put the jalapenos in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

8 Flour or Corn Tortillas

Wrap the tortillas in aluminum foil and heat up on the grill. Top a tortilla with a portion of the fish, cabbage, red onions and the white sauce. Fold the tortilla in half and eat.

I also made a cantaloupe salsa to use as a topping instead of the items listed above.

Cantaloupe Salsa (smitten kitchen):
2 cups diced (1/4 inch) cantaloupe
1/4 cup diced (1/4 inch) red onion
2 tablespoons chopped fresh cilantro
1 jalapeno (skip the seeds if you want to dim the heat), minced
2 tablespoons fresh lime juice
1/4 teaspoon salt

Mix everything and eat immediately.