FISH TACOS WITH SLAW & PICO DE GALLO

FISH TACOS
2 lb. mahi-mahi
½ cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 ½ tsp ground cumin
1 ½ ground coriander
1 ½ tsp minced garlic
Salt to taste
8 – 8” flour tortillas
Slaw
1 cup Pico de Gallo Sauce
½ cup Mexican Sour Cream

1. Preheat a grill to medium-high.
2. Cut the mahi-mahi into 16 equal slices.
3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt.  Coat the mahi-mahi with the marinade.
4. Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes.  Turn the fish and grill until cooled through, about 1 ½ to 2 minutes more.
5. Grill the tortilla until they have light grill marks and are heated through, about 15 seconds on the first side.  Turn the tortilla and grill them until they just start to bubble, another 15 seconds.
6. Center 2 pieces of grilled fish on each tortilla, and top with the Slaw, Pico de Gallo and sour cream.

Makes 8 approximately servings.

SLAW
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tsp minced red onion
2 tsp minced jalapenos
2 tsp chopped cilantro
Salt to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

PICO DO GALLO
1 cup medium dice tomatoes (seeded before dicing)
4 tsp minced red onion
½ tsp red wine vinegar
½ canned chipotle pepper, minced
Salt to taste
1 tsp cilantro chiffonade

Combine all the ingredients and mix well.

MEXICAN SOUR CREAM
½ Cup sour cream
½ tsp finely grated lime zest
2 tsp lime juice

Combine all the ingredients and mix well. 
 

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