Ingredients
| 2 Tbl | Extra Virgin Olive Oil |
| 1 | Lime, juiced or 3 ½ T Lemon juice (about 1 lemon) |
| 1 tsp | Chile Powder |
| 1 tsp. | Paprika |
| 1 tsp | Cumin |
| 1 tsp | Kosher Salt |
| ¾ cup | Raw white fish such as Opah, Mahi Mahi, Cod or Halibut. Cut into 6, 2.5-3 oz filets |
| 6 | Corn Tortillas |
| 1 batch | Creamy Kale Slaw |
| ½ cup | Guacamole Sour Cream (optional) |
Creamy Kale Slaw
Using kale in this slaw makes it more nutritious and you can also make it vegan by using an rich non-dairy yogurt. This slaw can also be used as a tostada topping.
| ½ bunch | Kale (about 3 cups) or 3 cups Shredded Cabbage |
| 1 large | Carrot, about 1 cup grated |
| ½ | Red Bell Pepper (1/2 cup thinly sliced) |
| ½ cup | Mayonnaise or Plain Unsweetened Yogurt |
| 1 | Avocado, seeded and peeled |
| ¾ bunch | Cilantro (about ½ cup) |
| 2 | Garlic Cloves |
| 1 | Lime, juiced (3 Tablespoons) |
| ½ | Jalapeno (about 1-2 Tablespoons) |
| ½ tsp | Sea Salt |
| ¼ tsp | Black Pepper |
Guacamole (Recipe makes 2 ½ cups)
This wonderful dip is a perfect example of Mexico’s native ingredients. Avocados, tomatoes and chiles (kids, we can leave the chiles out so it’s not too hot!) Serve this dip with totopos. What are totopos you ask? They are tortilla chips. In Tehuantepec, Mexico they make them from coarse ground masa, roll them into tortillas and slap them on the walls of clay ovens and bake them.
| 1/2 | Small Onion, finely chopped |
| 1 | Jalapeno Chile |
| 10 sprigs | Cilantro |
| 3 medium | Avocados |
| 1 | Lime |
| 1/2 tsp. | Sea Salt |
| 1/2 tsp. | Garlic Powder (or 1 clove Garlic, minced) |
Instructions
- In a shallow bowl, whisk together the first 6 ingredients until combined. Add the fish to the marinade and toss to coat. Allow to marinate for 15 minutes (no longer than 20 minutes so as not to “cook” the fish).
- While the fish marinates, prepare the ingredients for the creamy slaw and the guacamole.
- Dampen a paper towel with oil or spray cold grill with oil. Heat grill to 400º F. If searing, heat a skillet over medium high heat with 2 tsp oil. When the fish is done marinating, place on grill or skillet.
- Cook fish until firm and cooked, throughout. Depending on thickness, cook time can vary between 4-7 minutes per side. Temperature should reach 145ºF. Remove from heat.
- Heat tortillas in skillet over high heat. Heat until pliable. Top each tortilla with slaw, followed by fish and guacamole. Add salsa (like Pico de Gallo) as well if you’d like.
Creamy Kale Slaw:
- In a shallow bowl, whisk together the first 6 ingredients until combined. Add the fish to the marinade and toss to coat. Allow to marinate for 15 minutes (no longer than 20 minutes so as not to “cook” the fish).
- While the fish marinates, prepare the ingredients for the creamy slaw and the guacamole.
- Dampen a paper towel with oil or spray cold grill with oil. Heat grill to 400º F. If searing, heat a skillet over medium high heat with 2 tsp oil. When the fish is done marinating, place on grill or skillet.
- Cook fish until firm and cooked, throughout. Depending on thickness, cook time can vary between 4-7 minutes per side. Temperature should reach 145ºF. Remove from heat.
- Heat tortillas in skillet over high heat. Heat until pliable. Top each tortilla with slaw, followed by fish and guacamole. Add salsa (like Pico de Gallo) as well if you’d like.
Guacamole:
- Place onion in a bowl.
- Wearing gloves, cut off the stem of the jalapeno and cut away the seeds. Chop into very fine pieces and place in the bowl. Chop into very fine pieces and place in the bowl.
- Cut the leaves off the cilantro sprigs, cutting away from you. Chop the leaves and place in the bowl.
- Cut the avocado in half and remove the seed. Scoop out the flesh and place in the bowl. Cut the lime in half and squeeze the juice over the avocado. Place the salt and garlic powder in the bowl. Mash away!