INGREDIENTS
For the Avocado-Lime Slaw:
½ cup mayonnaise
1 avocado
½ cup cilantro roughly chopped
2 garlic cloves
3 Tablespoons lime juice
4 Tablespoons jalapeños pickled, chopped or 1 fresh jalapeno cored and seeds removed
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
12 oz. slaw mix
For the Chipotle Aioli:
1/2 cup mayonnaise
2 cloves minced
1 teaspoon lime juice
1/2 teaspoon chipotle chile powder. Add more for increased heat, or regular chil powder for less heat
1 pinch kosher salt and freshly ground black pepper
For the Mahi:
1 ¼ lb mahi fillets skinless, cut into 12 pieces (can also use also use fresh tuna steak)
4 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 Tablespoons lime juice
3 Tablespoons olive oil
½ teaspoon freshly ground black pepper
12 corn tortillas
½ cup fresh cilantro for garnish
½ cup thinly sliced radish for garnish
2 fresh jalapenos thinly sliced for garnish
Hot sauce, such as Tabasco for garnish
DIRECTIONS
Avocado-Lime Slaw:
In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.
Chipotle Aioli:
Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.
Prepare Mahi:
Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
Add the mahi and turn to coat. Let rest for 15 minutes.
Meanwhile, heat your grill to high heat.
Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
