Chipotle Fish Tacos
Yield: 6 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Cover fillets with olive oil, salt, pepper, and chipotle pepper. Grill fish fillets until they are flaking apart. Remove fillets from the grill and break apart into a bowl, add more olive oil and the cilantro. Put mixture in taco shells, add red onions, then (optionally) serve with a side of guacamole, rice and salsa. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.