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Tacos: Grilled Tequilla-Lime Fish Tacos with Cilantro-Lime Crema

Source: Appleton Post Crescent

The slaw is awesome, as is the fish and crema.
Serve with my Black Bean Salad with Corn, Red Peppers & Avocado in a Lime-Cilantro Vinaigrette

Ingredients

  • 2 lbs. mahi mahi fillets or other firm white fish, cut into 1-inch cubes
  • 6 or 8 (12-inch) skewers, soak in water if using wooden
  • 3 Tbls. Tequila
  • 1 Tbls. ground cumin
  • 2 t. minced garlic
  • juice of 1 lime
  • kosher salt and ground black pepper, to taste
  • ¼ c. red wine vinegar
  • 1 Tbls. white sugar
  • 1-1/2 t. kosher salt
  • 2 c. shredded red cabbage
  • ½ c. chopped cilantro
  • 8 soft flour tortillas (thick)
  • cotija cheese (Mexican parmesan-type cheese)
  • hot sauce
  • lime wedges, for garnish

Cilantro-Lime Crema

  • ¾ c. low-fat sour cream (Daisy)
  • 2 Tbls. milk
  • 1 Tbls. finely chopped cilantro
  • ¼ t. ground cumin
  • 1 minced garlic clove
  • juice of 1 lime
  • kosher salt and ground black pepper, to taste

Instructions

CREMA: In a small bowl, combine sour cream, 2 tablespoons milk, 1 tablespoon cilantro, ¼ t. ground cumin, 1 minced garlic clove, juice of 1 lime and kosher salt and black pepper, to taste. Refrigerate until ready to use.

SLAW FILLING: Combine red wine vinegar, 1 tablespoon sugar and 1-1/2 t. kosher salt. Add 2 cups shredded red cabbage. Let stand 15 minutes. Fold in ½ c. chopped cilantro. Strain juice just before assembling tacos.

FISH MARINADE: Combine tequila, 1 Tbls. ground cumin, 2 t. minced garlic, juice of 1 lime and kosher salt and pepper, to taste. Add mahi mahi (or other firm white fish). Let stand 5 minutes.

Pre-heat grill to high. Oil surface of grill. Divide fish among 6 or 8 (12-inch) skewers. Grill fish, turning to cook evenly, 4 minutes or until done.

Warm 8 (6-inch) soft flour tortillas wrapped in foil, on the grill (about 2 minutes).

To assemble, drizzle a little crema on tortilla, top with some strained cabbage mixture and fish. Drizzle with more crema and sprinkle with cotija cheese. Drizzle with hot sauce if desired and squeeze a little lime juice over all.

NOTE: Serves 4 (2 each)