Saucy Fish Tacos

The sauce on these tacos is what really set them apart. It's sooo good! In fact it makes a great salad dressing too; you can leave it as is, or thin it out by adding more olive oil or buttermilk. I got the recipe from one of the food blogs I read here.

SAUCY FISH TACOS // Serves 2

4 Small Whole Grain or Fresh Corn Tortillas
12 oz. White Seabass or whatever is freshest at the market
3 Cups Green Cabbage, Finely Sliced
1 Lime, Zest and Juice
1 Firm Peach, Cut into 8 Slices
2 Red Bell Peppers
Garlic Salt and Fresh Ground Pepper

POBLANO CILANTRO SAUCE

1 ½ Cups Cilantro
2 Cloves Garlic
1 Lime, Zest and Juice (add another if it’s not juicy)
½ Cup Lowfat Yogurt
1 tbsp. Olive Oil
½ Cup Toasted Pistachios
2 Roasted Poblano Chiles, seeds removed
Garlic Salt and Pepper to taste

Heat your grill to medium/high
1. Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.
2. Add the bell peppers and the poblano chiles to the grill and char on all sides. The black is fine, this should take about 8-10 minutes. Remove peppers and put them in a plastic bag, put the chiles in their own bag. Let them stand about 5 minutes in the bag. Jostle them around, remove the stem and seeds, and then peel the black parts off with a fork and your fingers. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside.
3. Put the cilantro, garlic, lime, yogurt and olive oil in a blender or food processor. Fully combine.
4. Do the same process to the poblanos in regards to the stem, seeds and peeling off the black. Add the flesh to the cilantro sauce. Give another blend to combine. Add the pistachios, another blend. Salt and pepper it to your taste.
5. Put the fish on the grill on top a piece of foil, this will keep the fish from sticking. Put the peaches on the grill, one cut side down. Close the lid and grill for about 6 minutes. Flip all of the peaches to the other cut side. Flip the fish. Grill another 4 minutes and remove the peaches. Add the tortillas to the grill and keep flipping them to warm through.
6. Grill fish to desired doneness and assemble your tacos. Tortilla, cabbage, fish, roasted peppers, two grilled peach slices and a generous amount of sauce.