Baja Fish Tacos

Baja-Style Fish Tacos with Southwestern Slaw, Chipotle Pico de Gallo and Mexican Crema. The combination of the fish and coleslaw is heady and robust, a perfect match for the rich taste of the pico de gallo and the lime-scented Mexican crema. Bringing the flavors home…

Makes 8 servings

Ingredients:

2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
1 Mexican beer
Flour
Salt, to taste
8 flour tortillas, 8 inches in diameter

Southwestern Slaw
2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños
2 tsp chopped cilantro
Salt, to taste
Chipotle Pico de Gallo
Makes 1 Cup

Chipotle Pico de Gallo
1 cup medium-dice tomatoes (seeded before dicing)
4 tsp minced red onion
1/2 tsp red wine vinegar
1/2 canned chipotle pepper, minced
Salt, to taste
1 tbsp cilantro chiffonade (cut into thin strips)
Mexican Crema
Makes 1/2 cup

Mexican Crema
1/2 cup Mexican sour cream
1/2 tsp finely grated lime zest
2 tsp lime juice

Cut the mahi-mahi into 16 equal slices.
Combine the beer, lime juice, chili powder, cumin, coriander, garlic, and salt.
Add enough flour to make a paste. Not too wet, not too dry.
Coat the mahi-mahi with the marinade/flour mixture.

Drop the pieces into hot oil and fry approx. 4-6 minutes depending upon the size of your fish.

Meanwhile, wrap the tortillas in foil and heat in oven for 3 minutes on each side.

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, fold in half, and serve immediately.

Southwestern Slaw
Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving.

Chipotle Pico de Gallo
Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican Crema
Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.
Note: 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.

SOURCE: http://enthusiasts.ciachef.edu/baja-style-fish-tacos/#sthash.CS1LSPwj.dpuf