Fish Tacos (serves 4)
1 lb White Fish - Mahi Mahi, Halibut, Ono cut into 2-3 oz fillets
1 c. Mexican Seasoning
2tbsp Olive Oil
1 c. Shredded purple cabbage
1 c. Pico de Gallo
1 doz Corn Tortillas
1 c. Tomatillo Salsa
½ c. Chipotle Crema (Mexican cream mixed with chipotle in adobo sauce)
Marinate fresh fish in EVOO and add Mexican Seasoning for at least 1 hour.
Bring grill to med-high heat, place prepared fish filets on grill just long enough to give char marks and until fish releases easily from grill.
Bring skillet or sauté pan with 1 tbsp. EVOO to med-high heat. When oil is warmed, add pico de gallo and flash sauté, add fish fillet to finish heating
Soften tortillas by preferred method: heat on grill, warm between parchment and slightly damp paper towels on bake sheet on broil, or dip in oil on heated skillet.
Place fish filets on prepared tortillas, garnish with pico de gallo, cabbage. Drizzle with tomatillo salsa and chipotle creama.
Mexican Seasoning
2 tbsp each Salt, Garlic Powder, Onion Powder, Cumin, Mexican Chile Powder, Paprika
1 tsp Cayenne Pepper
Pinch of Oregano
Combine all ingredients in mixing bowl with whisk. Adjust measurements to taste.
Chipotle Crema
1 c. Mexican Crema
1 small can chipotle peppers in adobo sauce
place cream in food processor, add in peppers one at a time and process to taste.
