Hula Hut's Fish Tacos

1 pound Firm fleshed fish, cooked however you like (preferably grilled)
1/2 small Head red cabbage finely shredded
1 bunch fresh cilentro
2 Jalapeno peppers
1 teaspoon Minced garlic
1 teaspoon Olive oil
1 1/2 cup Ranch dressing
2 Limes
12 Flour tortillas


Directions:
Sauce: Put the jalapenos in a double thickness of tin foil and cover with olive oil and garlic. Roast on the grill (or in the oven) for about 15 minutes till cooked. Remove the seeds and membrane from the peppers and mince. In a small bowl put the dressing, peppers w/oil & garlic, and the juice of the 2 limes. Let set for the flavors to blend.

To build the tacos: Take one flour tortilla and put some fish down the middle. Top with the shredded cabbage and a "healthy" amount of fresh cilentro. Smother with the "taco" sauce, fold in half and enjoy!

Baja Fish Tacos

Baja Fish Tacos

Ingredients
2 pounds Pacific cod or tilapia fillets, 1/4 to 1/2 inch thick, thawed if frozen, rinsed, and patted dry
3/4 cup fresh lime juice
3 tablespoons Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup bottled Tacqueria Style Green Taco Sauce
6 tablespoons Lucerne(R) Light Sour Cream
1 1/2 (10 ounce) packages finely shredded cabbage (part green and part red)
16 (7 inch) corn tortillas
Salt
Cilantro sprigs

Directions
1.Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above cooking grate only 3 to 4 seconds; visit Safeway.com for complete instructions).
2.While grill heats, in a gallon-size resealable plastic bag, combine fish, lime juice, olive oil, and garlic. Press bag to seal and turn over several times to coat fish evenly with marinade. Set aside to marinate for 15 minutes.
3.In a large bowl, whisk together taco sauce and sour cream until smooth. Add cabbage and mix to coat evenly; set aside. Arrange tortillas in a stack and seal in foil.
4.Lift fish from marinade and discard marinade. Place fish and tortilla packet on well-oiled cooking grate; cover gas grill. Cook, turning fish and tortillas once with a wide spatula, until fish is barely opaque in thickest part (cut to test) and tortillas are warmed through, 8 to 12 minutes total.
5.Transfer tortillas to a serving basket and fish to a bowl. Discard any fish bones and skin; break the hot fish into chunks. Wrap pieces of fish and cabbage mixture in warm tortillas. Add salt and cilantro to taste.

Anaheim Fish Tacos

Anaheim Fish Tacos

Ingredients
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas

Directions
1.Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.

2.Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.