Ingredients

The following ingredients have 4 Servings
  • 1 lb. Hoki fish filets
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups assorted very coarsely chopped vegetables
  • 2 cups shredded purple cabbage
  • ½ cup Cotija Cilantro Dressing
  • 8 corn tortillas
  •  2 cloves of garlic
  •  ¼ cup unsalted raw unsalted peptias or sunflower seeds
  •  1 teaspoon salt
  •  ¼ teaspoon ground white pepper
  •  ¼ cup fresh lime juice
  •  ¼ cup crumbled Cotija cheese
  •  3/4 cup extra virgin olive oil
  •  1 bunch cilantro, leaves shredded off and stems discarded

Instruction

  • . Prepare dressing by adding all ingredients except cilantro into blender and processing until smooth. Add cilantro leaves (okay if some stem gets in there) and continue to process until smooth. Set aside in refrigerator.
  • Heat gas or charcoal grill to approximate 400 F degrees.
  • Pat fish dry, brush tops and bottoms with ½ of olive oil.
  • In small bowl, mix together cumin, salt, chili powder and black pepper.
  • Sprinkle tops and bottoms of fish with about ½ of spice mixture, set aside remaining spice mixture.
  • Toss 2 cups of assorted vegetables with remaining olive oil and the sprinkle with remaining spice mixture.
  • Lightly brush grates of grill with oil and place filets on top, cooking for about 4 to 5 minutes per side, a total of 8 to 10 minutes, or until white and flakey.
  • At same time, grill vegetables via skewers or in grill basket. Grill also for about 8 to 10 minutes, rotating or flipping halfway through grilling.
  • Remove fish and vegetables from grill and divide among eight warmed tortillas filled with cabbage.
  • 10. Top each taco with an approximate 1 to 2 tablespoon dollop of dressing.
  • 11. Excess dressing can be kept in airtight container in fridge for 5 days.