Baja Fish Tacos w/ Southwestern Slaw

It is way too hot to have my oven on this evening so we decided to grill.  Fish tacos are my favorite summer food so I thought I would dig up a good recipe on epicurious.com.  The recipe was excellent, the only thing that I might change is the amount of jalapeno in the slaw, it was VERY spicy.  I like spicy food but this was too much for me.  Phil however thought it was perfect.  Also, I substituted Tilapia for the Mahi-Mahi.   I served the tacos with the slaw, black beans and avocado.


Fish Tacos

• 2 lb mahi-mahi

• 1/2 cup vegetable oil

• 3 tbsp lime juice

• 5 tsp chili powder

• 1 1/2 tsp ground cumin

• 1 1/2 tsp ground coriander

• 1 1/2 tsp minced garlic

• Salt, to taste

• 8 flour tortillas, 8 inches in diameter

• Southwestern Slaw

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

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 cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw.

Southwestern Slaw

• 2 cups fine-shredded green cabbage
• 2 tsp lime juice
• 2 tsp honey
• 2 tbsp minced red onion
• 2 tsp minced jalapeños
• 2 tsp chopped cilantro
• Salt, to taste

Combine all of the ingredients and let sit for 30 minutes before serving.