The slaw is awesome, as is the fish and crema.
Serve with my Black Bean Salad with Corn, Red Peppers & Avocado in a Lime-Cilantro Vinaigrette
2 lbs. mahi mahi fillets or other firm white fish, cut into 1-inch cubes
6 or 8 (12-inch) skewers, soak in water if using wooden
3 Tbls. Tequila
1 Tbls. ground cumin
2 t. minced garlic
juice of 1 lime
kosher salt and ground black pepper, to taste
¼ c. red wine vinegar
1 Tbls. white sugar
1-1/2 t. kosher salt
2 c. shredded red cabbage
½ c. chopped cilantro
8 soft flour tortillas (thick)
cotija cheese (Mexican parmesan-type cheese)
hot sauce
lime wedges, for garnish
¾ c. low-fat sour cream (Daisy)
2 Tbls. milk
1 Tbls. finely chopped cilantro
¼ t. ground cumin
1 minced garlic clove
juice of 1 lime
kosher salt and ground black pepper, to taste
CREMA: In a small bowl, combine sour cream, 2 tablespoons milk, 1 tablespoon cilantro, ¼ t. ground cumin, 1 minced garlic clove, juice of 1 lime and kosher salt and black pepper, to taste. Refrigerate until ready to use.
SLAW FILLING: Combine red wine vinegar, 1 tablespoon sugar and 1-1/2 t. kosher salt. Add 2 cups shredded red cabbage. Let stand 15 minutes. Fold in ½ c. chopped cilantro. Strain juice just before assembling tacos.
FISH MARINADE: Combine tequila, 1 Tbls. ground cumin, 2 t. minced garlic, juice of 1 lime and kosher salt and pepper, to taste. Add mahi mahi (or other firm white fish). Let stand 5 minutes.
Pre-heat grill to high. Oil surface of grill. Divide fish among 6 or 8 (12-inch) skewers. Grill fish, turning to cook evenly, 4 minutes or until done.
Warm 8 (6-inch) soft flour tortillas wrapped in foil, on the grill (about 2 minutes).
To assemble, drizzle a little crema on tortilla, top with some strained cabbage mixture and fish. Drizzle with more crema and sprinkle with cotija cheese. Drizzle with hot sauce if desired and squeeze a little lime juice over all.