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Garin and Christina Frost of Frost Beer Works

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
RECIPE: Grilled Fish Tacos PDF Print E-mail

from Co+op Stronger Together & Eating Well (EatingWell.com)

Ingredients
Adobo-Rubbed Fish
4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 pounds mahi-mahi or Pacific halibut (see Note), 1/2-3/4 inch thick, skinned and cut into 4 portions

Coleslaw

1/4 cup reduced-fat sour cream
1/4 cup low-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
2 tablespoons lime juice
1 teaspoon sugar
1/8 teaspoon salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
12 corn tortillas, warmed

Preparation
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt, and pepper in a small bowl. Rub adobo all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.

To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.

Preheat grill to medium-high. Oil the grill rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side.Transfer the fish to a platter and separate into large chunks. Serve the tacos family-style by passing the fish, tortillas, coleslaw, and taco garnishes separately.