Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction

Bobby Flay's grilled fish tacos with Vera Cruz sauce are what summer dinner dreams are made of! Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3PeBIz7 Subscribe to Food Network ▶ http://foodtv.com/YouTube Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Fish Tacos with Vera Cruz Salsa RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr 25 min (includes resting time) Active: 50 min Yield: 4 to 6 servings 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 Vera Cruz Salsa: 3 large plum tomatoes, cored and halved 2 jalapeños, stems removed Canola oil, for grilling Kosher salt and freshly ground black pepper 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 Directions Heat a charcoal or gas grill to high for direct grilling. Sprinkle the halibut with the ancho powder, salt and pepper. Grill until golden brown and charred on both sides, and just cooked through, about 5 minutes per side. Remove to a cutting board and let rest 5 minutes. Using two forks, flake the halibut into large bite-size pieces and put in a large bowl. Pour over the olive oil and lime juice, and toss just to combine. Add the cabbage and cilantro and toss again. Serve the fish with the tortillas and Vera Cruz Salsa and let guests fill and wrap their own tacos. Vera Cruz Salsa: Heat a charcoal or gas grill to high for direct grilling. Toss the tomatoes and jalapenos with a few tablespoons of canola oil and season with salt and pepper. Grill both until charred on all sides and just soft. Remove from the grill and let cool slightly. Halve the tomatoes, remove the seeds and cut into small dice. Dice the jalapenos, including the skin and seeds. Put the tomatoes and jalapenos in a medium bowl. Add the onions, olives, capers, olive oil, vinegar, cilantro, oregano, and lime juice and season with salt and pepper. Let sit at room temperature for 30 minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BarbecueAddiction #FoodNetwork #GrilledFishTacos Bobby Flay's Grilled Fish Tacos | Bobby Flay's Barbecue Addiction | Food Network https://www.youtube.com/watch?v=fOSn3SgepA0