Fish Tacos with Black Bean Southwestern Slaw

When I first heard of "fish tacos" I thought "What a way to ruin a good taco." But then I found this recipe while searching for healthy dishes, and thought it sounded fabulous. I was right. The ingredient list seems extensive, but these are actually quite easy to prepare and assemble.

For the best flavor, use only fresh and high quality ingredients where you can. This is one of those recipes where doing this really pays off.

2 lbs mahi mahi

Marinade
1/2 cup vegetable oil
3 T fresh lime juice
5 t chili powder
1 1/2 t each: ground cumin, ground coriander, minced garlic
salt to taste

flour or corn tortillas

Black Bean Southwestern Slaw (recipe follows)
Chipotle Pico de Gallo (recipe follows)
Mexican sour cream

Start the slaw at least two hours in advance:

2 cups green cabbage, shredded fine
1 small can black beans, rinsed and well drained
2 T minced red onion
2 t fresh lime juice
2 t honey
2 t minced jalapeños
2 t chopped cilantro
sea salt, to taste

Start the fish at least one hour in advance:

Thinly slice fish. Mix with remaining marinade ingredients.

Start the Pico de Gallo one hour in advance:

1 cup diced tomatoes
4 t minced red onion
1/2 t red wine vinegar
1/2 canned chipotle pepper, minced
sea salt to taste
1 T cilantro, chopped fine
1/2 cup Mexican sour cream
1/2 t finely grated lime zest
2 t fresh lime juice
salt to taste
Mexican cheese, if desired

Toss ingredients for slaw together, cover and refrigerate for two hours. Mix marinade ingredients, toss with fish and refrigerate one hour. Mix pico de gallo ingredients together, cover and refrigerate one hour. Mix the sour cream with the juice and zest of a lime.

Grill or broil fish til cooked through and flaky. To assemble: place fish slices in tortilla and top with slaw, pico, crema, and cheese if using.

If using fish for a taco doesn't appeal to you (even after seeing this recipe), feel free to substitute boneless skinless chicken breast cut into thin strips.