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Baja Fish Tacos

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By Culinary Institute of America

Posted July 23rd, 2007

This article is reprinted with permission from Grilling: Exciting International Flavors from the World's Premier Culinary College, by Culinary Institute of America, (2006, Lebhar-Friedman Books)

Grilling: Exciting International Flavors from the World's Premier Culinary College

Servings:	8
Author Notes:	Put the ingredients for this classic fish taco out on the table and let your family and friends build their own. The combination of fish and coleslaw is heady and robust, a perfect match to the rich taste of the pico de gallo and the lime scented Mexican crema. If you cannot find Mexican sour cream at the store, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.
Ingredients:	2 pounds mahi-mahi 1/2 cup vegetable oil 3 tablespoons lime juice 5 teaspoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons minced garlic salt, to taste 8 flour tortillas, 8 inches in diameter Southwestern Slaw (click this link for recipe) 1 cup chipotle pico de gallo (click this link for recipe) 1/2 cup Mexican crema (click this link for recipe) or sour cream
Instructions:	1. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate. 2. Cut the mahi-mahi into 16 equal slices. 3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade. 4 . Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. 5. Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds. 6. Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately.