- 4 Tortillas (I prefer 8 grain tortillas, but use whatever you want)
- 1 Avocado, sliced to add optionally to tacos
- 1/2 cup light sour cream
- 2 Tbsp buttermilk
- 2 tsp lime juice
- 1/2 tsp grated lime zest
- 2 cups shredded cabbage (any type will do)
- 2 tsp lime juice
- 2 tsp honey
- 2 Tbsp red onion, minced
- 2 tsp minced jalapenos
- 2 tsp chopped fresh cilantro
- Salt to taste
- 1 lb of white fish (mahi-mahi, tilapia, cod... whatever's on sale)
- 1/4 c. Olive Oil
- 2 Tbsp lime juice
- 3 tsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp minced garlic
- Salt to taste
- 1 large tomato, diced
- 4 tsp red onion, minced
- 1/2 tsp red wind vinegar
- 1/2 canned chipotle pepper, minced
- Salt to taste
- 1 Tbsp chopped fresh cilantro
Mexican Creama Component
Mix all ingredients for Mexican Creama in a small bowl, and store in refrigerator until ready to serve.
Slaw Component
Combine all ingredients for Slaw in medium bowl, and store in refrigerator at least 30 minutes to allow the flavors to blend.
Fish Component
Preheat grill (or broiler) to medium high. In a large ziplog bag, mix the oil, lime, chili powder, cumin, coriander, garlic and salt. Add the fish to the marinade and store in refrigerator until the grill has heated and you're ready to cook.
Salsa Component
In a small bowl, mix all salsa ingredients. Store in refrigerator until ready to serve.
Pull it all together
Grill the fish depending on the thickness of the fillet. For an inch or less thick fish, grill the fish on one side until firm, about 2 minutes. Turn fish over until cooked through, about 1 1/2 to 2 minutes more. Remove from grill, cut into portions approximately 1/4 lb each, and cover with tin foil. Grill tortillas until heated through, turning once, about 30 seconds total.
Put all out buffet style, including the optional avocado. Make tacos as you like 'em and eat. (They're especially yummy served with grilled corn on the cob.)
4 servings
Calories: 300
Fat: 10 g
Fiber: 1.7 g
Protein: 30 g
