Fish Tacos

Ingredients
6 Tilapia fillets
12 Corn tortillas
1 cup Southwest Slaw*
1/4 cup Cilantro, chopped medium-fine
2 Tbsp Hot sauce 
canola oil

Marinade
1/3 cup Canola oil
Juice of two limes
1 tsp Garlic salt
2 Tbsp Adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large Hass avacado, peeled, seeded and diced 
1 cup Sour cream
Juice of one lime
2 tsp Your favorite hot sauce
1 tsp Garlic salt

Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.

If you can't find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.



Method
Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.

Put the fish in a gallon zip-top bag and add the marindade.

Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.

Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.



Mash the avocado on a cutting board with the side of your knife.

Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.

Tip: The marinade and/or avocado cream can be made up to a day in advance.

Start your grill and prepare for direct cooking over a hot fire (450-500º).

Remove the fish from the marinade and drain well.

Pat each filet dry with a paper towel.

Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.

Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.

Put the fish on the grill and cook for three minutes.

Flip the fish over and cook for another minute.



Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.

Quickly warm each tortilla on the grill.

To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.


*South West Slaw

Ingredients
1/4 head Green cabbage
1/8 head Red cabbage
1/4 medium Red onion, sliced very thin (about 1/2 cup)
1/8 cup Cilantro, chopped medium-fine

Dressing
3 Tbsp Mayonnaise
Juice of two limes
1 tsp Garlic salt
1 Chipotle chile, in adobo sauce (canned)
1 Tbsp Adobo sauce (from the canned chiles)

Method
Combine all of the dressing ingredients in a small mixing bowl with tall sides, or a large tumbler cup/glass.

Blend the ingredients well with a stick blender, then set aside.

Slice the green cabbage thin (just under 1/4") and put it in a large mixing bowl. You need about three cups.

Slice the red cabbage just like the green and add it to the mixing bowl. You need about 1 1/2 cups.

Add the sliced onion, cilantro, and the dressing to the bowl.

Stir all of the ingredients well.

Cover and refrigerate for at least 30 minutes.

Serve along side/on top of your food of choice and enjoy!

(Makes about 4 cups)