Fish Tacos
Straight from the Baja to a spicy crowd pleaser!!

PREP TIME: 15 min.

COOK TIME: 6 min.

1/2 red onion
1 1/2 c red wine vinegar
1/4 c olive oil
1 1/2 t ancho chile powder
1 1/2 t dried oregano
1/2 t ground cumin
1/4 c chopped cilantro leaves
1 jalapeno, stemmed, seeded and chopped
1 lb flaky white fish (we used cod)
8 corn tortillas
Sour cream
2 limes quartered
    1. Marinate the onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes. (This can be kept for several weeks)
    2. Marinate the Fish: Pour the olive oil, into a small bowl and add the chile powder, oregano, cumin, chopped cilantro, and jalapeno. Mix well. Place the fish on a dish and coat the fish on both sides with the marinade. Allow to marinate for 20 minutes.
    3. Cook the Fish: Heat a nonstick saute pan over med-high heat. Remove the fish from the marinade and place in the hot pan. Season the fish with salt. Cook the fish for 4 min. undisturbed, then turn over and cook for another 2 min. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
    4. Heat the Tortillas: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with remaining tortillas.
    5. Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve with sour cream and salsa.