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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Tilapia may be substituted, but it's difficult to grill without a grill basket. In the last few 10-15 seconds, warm the tortillas on the grill. The fish may, also, be prepared stovetop by frying the fish in a little olive oil or butter. Ingredients:
4 teaspoons chili powder (ancho, chipotle or new mexico) |
2 tablespoons lime juice |
2 tablespoons extra-virgin olive oil |
1 teaspoon ground cumin |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
2 lbs mahi-mahi halibut (skinned if necessary and cut into 4 portions) or 2 lbs tilapia fillets (skinned if necessary and cut into 4 portions) |
1/4 cup sour cream or 1/4 cup greek yogurt |
1/4 cup mayonnaise |
2 tablespoons fresh cilantro, chopped |
2 tablespoons green onions, thinly sliced |
1 teaspoon lime zest |
2 tablespoons lime juice |
1 teaspoon sugar |
1/8 teaspoon salt |
fresh ground pepper |
3 cups finely shredded red cabbage or 3 cups green cabbage |
12 flour or 12 corn tortillas, warmed |
sliced avocado (optional garnish) |
Directions:
1. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, green onions, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use and may be made up to 4 hours ahead.
2. To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. Rub adobo rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
3. Preheat grill to medium-high. Oil the grill rack or use a grilling basket (which works best due to the tenacity of fish sticking to the grill). Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks.
4. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.
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