Note: Halibut, Swordfish or Red Snapper can be substituted in for the Mahi-Mahi.
- ½ head shredded Napa cabbage
- 1-2 shredded carrots
- ¼ cup chopped cilantro
- 1 sliced thin scallions
- pinch salt
DIRECTIONS (Part 1): Toss cabbage, carrots, half of the cilantro, scallion and salt in a bowl, set aside for serving.
- 1-3 tsp minced Chipotle Chile
- ¼ cup Rice Vinegar
- 1 Lime, zested and juiced
- 1-2 TB Honey
- 1-2 cloves minced Garlic
DIRECTIONS (Part 2): In a separate bowl, combine remaining cilantro, chipotle, lime zest, juice, honey and garlic. Season with salt and pepper to taste and set aside.
- 2 tsp Chili Powder
- ½ tsp Coriander
- ¼ tsp Cumin
- 4 (6 oz) fillets Mahi-Mahi
- 12 (6 inch) Corn Tortillas
DIRECTIONS (Part 3):
Turn the grill to medium heat. Combine chili powder, coriander, and cumin, sprinkle over the fish reserving at room temperature until the grill is ready. Spray the grill with pan spray before placing the seasoned fish on the grill. Spray the fish before placing on the grill.
Combine the cabbage mixture with the reserved chipotle mixture. Season to taste.
Grill the fish until it turns opaque and flakes apart when gently prodded with a paring knife, about 5- 8 minutes. Transfer fish to a platter and allow to rest for 5 minutes before placing inside a warmed tortilla. ** Place tortillas on the grill in a single layer and heat until warmed.
Layer each tortilla with some of the cabbage mixture. Top with a piece of fish and enjoy.