Fish Tacos

• FOR CABBAGE SLAW: *make 1 week
• head of purple cabbage ahead
• 1 red onion
• peppercorns
• 1 clove garlic
• 1 jalapeno, seeded
• white vinegar to cover
• FOR FISH:
• 2 lbs mahi mahi
• salt and pepper
• cumin
• chili powder
• oil
• lime
• CHIPOTLE MAYO
• equal parts mayonnaise and
• sour cream
• chili peppers in adobo to taste
• corn tortillas
• oil for frying tortillas
• cilantro for serving

1. Prepare slaw 1 week ahead to meld flavors. Use food processor to mince cabbage and onion. Mix in pepper corns, minced garlic and minced jalapeno. Put into container and cover with vinegar.
2. Drizzle fish portions with oil and spices. Grill until flaky and douse with lime juice.
3. Fry your corn tortillas and drain. Assemble immediately once tortilla puffs up, and don't forget the cilantro!
4. Serve with seasoned rice and refried beans.

week, head of purple cabbage ahead, red onion, peppercorns, clove garlic, white vinegar, fish, mahi, salt, cumin, chili powder, oil, lime, mayo, mayonnaise, sour cream, chili peppers, corn tortillas, oil, cilantro

Taken from www.epicurious.com/recipes/member/views/fish-tacos-52908961 (may not work)