Baja-Style Fish Tacos with Southwestern Slaw with Mexican Crema

We were watching some show on Food Network called "The Best _____ I Ever Ate" (or something like that) and someone came on and talked about the best fish tacos he had ever had. It got me thinking about what we had on hand and how far we would have to go to make it work. I had a rummage around and found that we only needed limes to bring it all together. A quick trip to the store sealed the deal.

I had been wanting to make these for a long time. I can't tell you how incredible these tasted. The bright, acidic lime juice running throughout, with a hint of sweetness from the honey in the slaw and some spice. Truly amazing and delicious.

Baja-Style Fish Tacos with Southwestern Slaw

2 lbs. mahi-mahi (or tilapia)
½ cup vegetable oil
3 tablespoons lime juice
5 teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons garlic, minced
salt, to taste
8x8" flour tortillas

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.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

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.

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.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw. Add a dollop of Mexican Crema, fold in half, ad some salsa and serve immediately.

Southwestern Slaw

2 cups green cabbage, shredded
2 teaspoons lime juice
2 teaspoons honey
2 tablespoons red onion, minced
2 teaspoons jalapenos, minced
2 teaspoons cilantro, chopped
salt, to taste

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

Mexican Crema

½ cup Mexican sour cream
½ teaspoon finely grated lime zest
2 teaspoons lime juice
1 pinch of salt

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.