Dutch Oven Fish Tacos

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Taco Sauce:
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
1/3 cup mayonnaise (regular or fat free)
1/3 cup sour cream (regular or light)
Zest from 1 lime
Juice from 1 lime
1/2 tsp salt
2 cloves garlic, minced

Fish Spice Mix:
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp salt

1 1/2 lbs white fish

cooking spray
corn tortillas
2 cups shredded cabbage

1 can sliced black olives.

Start a full chimney of charcoal, enough for 2 Dutch ovens.

Blend cumin, coriander, paprika cayenne pepper, and garlic powder. Sprinkle generously on fish. Oil the inside of a 10” Dutch oven. Place fish in oven.

Place corn tortillas in an 8” Dutch oven.

When charcoal is ready, bake the fish at 425 Deg F using 9 coals on the bottom and 8 coals on top. Bake the tortillas at 350 Deg. F using 5 coals on the bottom and 9 coals on top. Set a timer for 10 minutes.

In the meantime, blend ingredients for the sauce in a small bowl.

After 10 minutes check the fish. Fish is done when it is completely opaque and flakes easily.

If the fish is done, remove fish and tacos from heat. Keep the tacos warm in the Dutch oven. Transfer the fish to a bowl and break into small peaces.

To serve, place a small bed of cabbage in the taco shell, add fish, taco sauce and black olives. Enjoy.