Fish Tacos:
1 ½-2 pounds mahi mahi
12 (six-inch) soft-flour or corn
tortilla shells
1 cup Monterey Jack and
cheddar cheese, shredded
2 avocados, sliced
Baja slaw:
1 small head green cabbage, julienned into small strips
1 ½ tablespoons fresh-squeezed
lime juice
½ cup mayonnaise
Few shakes Cholula
hot sauce (available at
specialty markets)
Directions:
For the slaw: In a medium-sized mixing bowl, combine all ingredients, and refrigerate.
To cook fish, preheat grill to medium-high heat. Grill fish on each side for about 4 minutes. Set aside. In a 400-degree oven, sprinkle shells with cheese and melt. (It only takes a few seconds.) Remove from oven.
To assemble tacos, cut grilled fish into thin strips.
Add to shells and top with slaw, avocado, and other toppings, such as ranch dressing spiced with jalapeños or salsa. Serves 4.
