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Grilled Fish Tacos with Mexican-Inspired Slaw Recipe

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Grilled Fish Tacos with Mexican-Inspired Slaw
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Ingredients

  • 2 (6-ounce) mahi-mahi fillets, skin removed
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Vegetable or canola oil, for grill
  • For the slaw:
  • 1 cup finely grated red cabbage
  • 1 cup diced mango
  • 1 cup diced pineapple
  • 2 green onions, ends trimmed, white and green parts finely sliced
  • 1 heaping tablespoon minced fresh cilantro
  • Juice from ½ a lime, more to taste
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon agave syrup, more to taste
  • Salt and freshly ground black pepper, to taste
  • Serve with: Small flour tortillas (store-bought or homemade (recipe follows))
  • Makes 12 8-inch tortillas
  • 3 cups all purpose flour
  • ¾ teaspoon salt
  • 1/3 cup lard or vegetable shortening
  • ¾ cup warm water

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