22 Ingredients
  • 1 1/2 pound piece halibut
  • 2 tablespoons ancho chile powder
  • Kosher salt and freshly ground black pepper
  • 2 to 3 tablespoons olive oil
  • Juice of 1/2 lime
  • 1/2 head Napa or white cabbage, shredded
  • 1/2 cup barely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • 8 to 12 white or yellow corn tortillas, warmed on the grill
  • Vera Cruz Salsa, for serving, recipe follows
  • 3 large plum tomatoes, cored and halved
  • 2 jalapenos, stems removed
  • Canola oil, for grilling
  • Kosher salt and freshly ground black pepper
  • 1 small red onion, finely diced
  • 1 cup manzanilla olives, pitted and halved
  • 1 tablespoon capers, drained
  • 1/4 cup extra-virgin Spanish olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon dried Mexican oregano
  • Juice of 1/2 lime
Nutrition
666
33% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

59% 39

Saturated

26% 5

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 7

Carbs

15% 46

Carbs (net)

- 34

Fiber

49% 12

Sugars

- 8

Sugars, added

- 0

Protein

78% 39

Cholesterol

28% 83

Sodium

52% 1239

Calcium

18% 182

Magnesium

30% 127

Potassium

30% 1429

Iron

20% 4

Zinc

19% 2

Phosphorus

95% 668

Vitamin A

16% 146

Vitamin C

74% 67

Thiamin (B1)

23% 0

Riboflavin (B2)

17% 0

Niacin (B3)

84% 13

Vitamin B6

110% 1

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

78% 2

Vitamin D

53% 8

Vitamin E

62% 9

Vitamin K

115% 139
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