Ingredients

• 1 lb White, flaky, fish
• 6 oz olive oil
• 1 ea lime, juiced
• 1 T Ancho chili powder
• 2 ea Jalapeno, coarse chop
• 1/2 C cilantro, chopped
• 1 sm red onion, coarse chop
• 4 cl garlic, coarse chop
• 4 lg tomatoes, coarse chop
• 1 ea Serrano chile, chopped
• 1 T chipotle hot sauce
• 1 T Mexican oregano
• 8 ea flour tortillas
• sour cream
• Mexican cheese, crumbled

Instructions

1. Marinate the fish in 1/4 C oil, lime juice, ancho, 1 Jalapeno, and 1/4 C cilantro for 15 to 20 minutes.
2. Cook the onions and garlic in 2 T oil until soft. Add the tomatoes, Serrano, and remaining Jalapeno and cook until the tomatoes are soft. Puree the mixture and cook for an additional 10 minutes. Add the hot sauce and oregano, season to taste.
3. Grill the fish, flesh side down first, then grill the tortillas and serve. Garnish with the sour cream and cheese.

Source: Bobby Flay

Contributed by: Skip