Grilled fish tacos from Chef Bruce Aidells

Anne-Marie's Grilled Fish Tacos

INGREDIENTS:

Coleslaw

• 1/4 Cup Sour Cream
• 1/4 Cup mayonnaise
• 3 Tablespoons chopped cilantro
• 2 Tablespoons lime juice
• 1 teaspoon lime zest
• 2 cups shredded cabbage
• 2 teaspoons sugar
• 1 teaspoons minced garlic
• Salt to taste

• 3 teaspoon cumin
• 3 teaspoon pepper
• 3 teaspoon salt
• 6 teaspoons minced garlic
• 3 Tablespoon chile powder
• 3 Tablespoon lime juice
• 6 Tablespoon olive oil
  
  
• 2 pounds Mahi Mahi or other firm fleshed, mild white fish
• 8 corn tortillas

• Salsa (red or green)
• Sliced Avocado
• Pickled Jalapeños
• Chopped red onions
• Cilantro leaves
• Lime wedges

1. Preheat oven to 360°. Set up your charcoal or gas grill on medium heat.
   
   
2. In a medium bowl, combine the sour cream , mayonnaise, cilantro, lime juice, and lime zest until smooth and creamy. Add the cabbage and toss to combine. Set aside (the coleslaw can be made up to 4 hours ahead).
   
   
3. In a small bowl , combine the cumin, pepper, salt, minced garlic, chile powder, lime juice and olive oil. Rub the past all over the fish and let sit 10-20 minutes. Wrap the tortillas in foil and place them in the oven for 10-15 minutes, until warm.
   
   
4. Oil your grill grates well and using a grilling basket grill the fish 3-4 minutes per side or until fully cooked. Remove from grill and separate into large chunks.
   
   
5. Serve the tacos "family style" by passing the tortillas, platter of fish, coleslaw and garnishes and allow diners to build their own tacos.