Slice fish to ½-inch thick, if needed. Place fish in a medium-size dish. Whisk together olive oil, garlic, lime juice, ancho chili powder and salt. Pour over the fish and let marinate for 20-30 minutes.
While fish marinates, toss the cabbage and green onion with lime juice, jalapeño, cilantro and salt and pepper.
For the avocado salsa, cut avocado in half and scoop out flesh; place in a small non-reactive glass bowl.
Peel the fire-roasted chili, removing most of the charred skin, remove seeds, and chop fine. Add to avocado. Mash together. Add lemon juice, a splash of hot sauce and salt and pepper to taste.
Preheat stovetop grill pan to medium-high.
Remove fish from marinade and place on hot grill pan. Discard marinade. Grill fish for 4 minutes on the first side, flip and cook for 30 seconds, and remove. Let rest for 5 minutes; then gently flake the fish with a fork.
Heat the tortillas in a pan or over flame of a gas stove.
To assemble, fill each tortilla with some grilled fish, Cabbage Salad and a spoonful of Avocado Salsa. Garnish with extra chopped jalapeño and cilantro.
About this recipe
Recipe courtesy of Chef Robin Goldstein.
Ventura County’s signature dish: “I think of fish tacos since we are so close to the ocean. We have a great deal of Mexican influence in our cuisine here and with a unique twist we can create a variety of tacos from the freshest available fish and seafood throughout the year.”
—Chef Robin Goldstein, author of A Taste of Ojai: A Collection of Small Plates (2015) and A Taste of Santa Barbara: Crafting A Meal (2016)
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