Mahi Fish Tacos With Fish Taco Sauce

• For Fish Tacos
• 1 lb fresh Mahi - Sliced into thin pieces - I prefer this fish as it has a light flavor
• 1 Avocado - Split and diced (add lime juice to keep from turning brown)
• 2 Tomatoes Diced
• 2 tbsp. Fresh Cilantro chopped
• 1 1/2 cups Cabbage mixture (I buy the coleslaw mix in the lettuce section)
• 2 Limes
• Small either corn or flour tortillas
• 1 box Seasoned Flour with 1 teaspoon of cayenne pepper
• Old Bay Seafood seasoning
• 1 can black beans - season them yourself with some cumin and taco seasoning and heat
• For Sauce
• 1 cup Sour Cream (do not use reduced fat)
• 1 cup Mayonnaise
• 1 diced Jalapeno
• 1 tbsp diced Capers
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Complete Seasoning
• Juice from 1 lime
• 1 tablespoon Cumin
• 4 tablespoons Taco Seasoning

1. Lightly dust your Mahi fillets with Old Bay Seasoning after slicing, and then dust them with the seasoned flour mixture to make a light coating over the fish. Cook them for about 5 minutes total (they will not be a golden brown color). You should fry them on medium heat. Set aside and keep heated, but be careful not to let them dry out.
2. Mix together diced avocado, diced tomatoes and 1 tablespoon of chopped cilantro in a bowl. Add juice of one fresh squeezed lime and set aside in the refrigerator.
3. In a large bowl place the cabbage mixture and add the last fresh squeezed lime juice and toss and set aside in the refrigerator.
4. Heat your tortillas to warm so they are pliable to make your tacos fold in half.
5. To put together your tacos place your tortilla on a plate and add a small layer of the sauce to the bottom middle only. Next add a small layer of black beans over the sauce. Next line your fish over the beans. Finally add your cabbage mixture and the avocado and tomato mixture over the top and fold in half. Serve with a side of fish taco sauce and fresh lime slices.
6. To make the sauce:
7. Add sour cream, mayonnaise, cumin and taco seasoning. Dice the jalapeno, capers and tablespoon of chopped cilantro and add to mixture. Add cayenne pepper and complete seasoning. Add the lime juice last and taste. You can add more or less of the seasonings to your taste. Refrigerate after making so that the flavors will combine. I generally make the Fish Taco Sauce first so that it will have longer to refrigerate.

tacos, fish, avocado, tomatoes, fresh cilantro, cabbage, either corn, flour, bay seafood seasoning, black beans, for sauce, sour cream, mayonnaise, capers, cayenne pepper, lime, cumin

Taken from www.epicurious.com/recipes/member/views/mahi-fish-tacos-with-fish-taco-sauce-50083344 (may not work)