Fish Tacos, Two Ways

Ingredients

• Tequila Lime Fish Tacos
• serves 4, prep 30 min, cook 10 min, adapted from SELF, June 2012
• marinade
• 1/3 cup lime juice
• 1/3 cup tequila
• 2 cloves garlic, minced
• 2 tbsp cilantro, minced
• 2 tsp cumin
• 1 1/2 lb white fish, such as mahi mahi, cod, or halibut
• cabbage slaw
• 3 tbsp rice wine vinegar
• 1 tsp oil
• 2 tsp honey
• 1/2 tsp kosher salt and pepper to taste
• 3 cups red cabbage, thinly sliced
• 1 tbsp cilantro, chopped
• crema
• 3/4 cup sour cream
• 2 tbsp milk
• 2 tsp lime zest
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp honey
• 1/4 tsp salt and pepper to taste
• 8 corn tortillas
• 1/2 avocado, sliced
• Preheat grill or grill pan over medium-high heat.
• Combine marinade ingredients in a large zip-top plastic bag. Add fish and refrigerate 30 minutes, turning half way through.
• Meanwhile, combine slaw dressing ingredients in a bowl. Add cabbage and toss to coat.
• Combine the ingredients to make the crema, chill until serving.
• Remove fish from marinade and grill approximately 4 minutes per side depending on thickness of fillets. Sprinkle with salt and pepper as desired.
• To serve, stir 1 tbsp cilantro into cabbage mixture. Heat tortillas on the grill. Flake fish into bite sized pieces.
• Each taco is two corn tortillas topped with a spoonful of crema, fish, and cabbage mixture.
• Greg’s Chipotle Fish Tacos with Mango Pico
• serves 4, prep 45 min, cook 10 min
• marinade
• 1/2 lemon, juiced
• 1/2 lime, juiced
• 1/2 cup oil
• 1/2 bunch cilantro, chopped
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika or chipotle for more heat
• 1 tbsp salt
• 1/2 tbsp vinegar
• 1 1/2 lb mahi mahi, or other white fish
• chipotle slaw
• 1/2 Napa cabbage, julienned
• 1 cup carrot, julienned
• 1/2 cup mayo
• 1/2 lemon, juiced
• 1 tsp hot sauce
• 1 tbsp chipotle chili powder
• 1/2 tbsp sugar
• salt and pepper
• mango pico
• 1 small mango, peeled, seeded and diced (see how to cut mango)
• 1 small red onion, diced
• 1 jalapeno, diced
• 1/2 bunch cilantro, chopped
• 1/2 lime, juiced
• 1 tsp salt