I already teased the picture here in my tortilla post, but these tacos were fabulous. (And gave me a chance to use my lovely bass.) The adobo sauce is pretty simple - you just need the peppers - but it gives the fish a really nice flavor. It's healthy and tasty, especially served with some chopped jalapenos, pineapple salsa, radishes, and chipotle salsa.
Ingredients:
2 dried ancho chilis
3/4 cup water, for blending
2 tbsp white vinegar
1 garlic clove, peeled
1/2 tsp kosher salt
1/4 tsp sugar
1/4 tsp oregano
pinch cumin
1 tbsp oil
2 pieces of firm fish such as striped bass
juice of 1/2 a lime
