Grilled Fish Tacos with Avocado Salsa and Carrot Slaw
2 avocados ripe, halved, pitted, and diced
3 plum tomatoes chopped
1/4 onion red, finely chopped
juice lime from 2 limes
1 teaspoon chili powder
1 tablespoon honey
2 tablespoons cilantro chopped fresh
salt and pepper to taste
1/4 head cabbage red, shredded
2 carrots cut into thin matchsticks
1 1/2 pounds mahi-mahi skinless, bneless or any firm-fleshed white fish
8 tortillas corn, soft
SALSA
1. In a bowl combine the avocados, tomatoes, red onion, lime juice, chili powder, honey, and cilantro.
2. Add salt and pepper; cover and refrigerate.
SLAW
1. In a bowl combine the cabbage and carrots.
2. Toss well; cover and refrigerate.
FISH
1. Heat a charcoal grill. Clean the grill thoroughly with a wire brush. Rub the rack with oil. Just before grilling, rub the fish all over with oil. Sprinkle with salt and pepper.
2. Set the fish on the grill rack. Cook for 4 minutes without moving the fish. Use a wide metal spatula to turn the fish and cook for 3 minutes more or until the flesh is opaque.
3. Cut the fish into 2-inch pieces. 4. Place the tortillas on the rack and grill only until slightly charred, watching them carefully. Serve the fish on the tortillas with salsa and slaw.
Adapted from Shawn DeMartino