Ingredients
  • 2 pounds sustainable, firm, white-fleshed fish, such as mahi mahi, cod or halibut
  • Salt and pepper
  • 1 teaspoon each ground cumin, smoked paprika and coriander
  • Chipotles in adobo with their sauce (anywhere from 4 for moderate heat to 1 whole 7-ounce can for extra-spicy)
  • Zest and juice of 1 lime
  • 1 tablespoon honey or light agave
  • 2 tablespoons olive or vegetable oil
  • 1 clove garlic, crushed
  • 1 inch ginger root, grated
  • Natural olive or vegetable oil spray, for grill
  • 12 corn tortillas
For the slaw
  • 2 shots silver or gold tequila
  • Juice of 2 limes
  • 1/4 cup white or cider vinegar
  • 1 tablespoon honey, light agave or super-fine sugar
  • 1/4 cup vegetable oil
  • Salt and pepper
  • 1 teaspoon celery seed
  • 1/2 head white or red cabbage, very thinly shredded
  • 1/2 red onion, very thinly sliced
  • 1/4 cilantro leaves or parsley tops, chopped
For the crema
  • 1 cup crema or sour cream
  • 1 ripe Haas avocado, pitted and peeled
  • Juice of 1 lime
  • Salt
  • 1/2 teaspoon ground cumin
Additional toppings (mix ‘n match)
  • Thinly sliced radishes
  • Crumbled Queso Fresco
  • Pickled jalapeño slices
  • Chopped cilantro or parsley
  • Lime wedges
Preparation

Season the fish with cumin, smoked paprika, coriander, salt and pepper. In a food processor, purée chipotle in adobo with lime zest and juice, honey or light agave, oil, garlic and ginger.  Pour over fish to coat.
 
Preheat grill, griddle or cast-iron skillet over medium-high heat.

 
For slaw, whisk up tequila, lime juice, vinegar, honey or agave or sugar, oil, salt, pepper and celery seed. Combine cabbage, onions and cilantro or parsley in a mixing bowl then pour dressing over and toss to coat.
 
Rinse out processor and add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.
 
Spray grill, griddle or skillet with cooking spray and cook fish to opaque and browned, about 6-7 minutes, occasionally turning gently with a fish spatula.
 
Char tortillas over open flame, on grill or in dry skillet over high heat. Break fish into chunks. Assemble tacos with fish, slaw, crema and toppings of choice.


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