GRILLED FISH TACOS WITH CILANTRO CABBAGE AND CHIPOTLE ADOBO AIOLI
Makes 12.
Note: You will need a durable fish that doesn't fall apart on the grill. Other options include swordfish and cod. From "The Busy Mom's Cookbook," by Antonio Lofaso.
• 2 tsp. ground cumin
• 2 tsp. ground coriander
• 1 avocado, diced large
• 1/4 small red onion, diced
• 1 tbsp. chopped cilantro
• Juice of 1 lime
• 1/3 c. shredded cabbage
• 3 tsp. salt, divided
• 1 (4 oz.) can of chipotle peppers in adobo sauce
• 1 c. mayonnaise
• 11/2 lb. mahi mahi, cut into 12 equal pieces (see Note)
• 1 tsp. black pepper
• 2 tbsp. vegetable oil
• 12 corn tortillas
Directions
Preheat grill to medium-high. Mix together cumin and coriander; set aside.
To prepare Cilantro Cabbage: In a medium bowl, combine avocado, onion, cilantro, lime juice, cabbage and 1 teaspoon salt. Toss well; set aside.
To prepare Chipotle Adobo Aioli: Add the can of chipotle peppers and mayonnaise to a blender and process until mixture is smooth and well incorporated.
To prepare fish: Using 2 teaspoons salt, with the pepper and cumin-coriander mixture, season both sides of fish. Lightly oil each piece and cook for 3 minutes on each side. Remove fish from heat and let rest for at least 2 minutes.
Warm the tortillas by heating them in a nonstick pan. Fill each tortilla with 1 piece fish and top with Chipotle Adobo Aioli and Cilantro Cabbage.
It’s too soon to tell how much the immigration crackdown is to blame.
