Tom's Fish Tacos

This is one of my favorite recipes that I have shared over and over again with friends and family.  The inspiration came from Pure Taqueria's fish tacos in Alpharetta, GA.  There are differences though and the secret is in the sauce!

Ingredients:

·         Corn Tortilla Shells

·         Mahi Filets (pictured above); or you can substitute Tilapia, Shrimp, or Oysters

·         Fresh Jalapeno

·         Cilantro

·         Coleslaw

·         Mayonnaise

·         Sour Cream

·         Chili Powder

·         Garlic Clove (or minced garlic)

·         Fresh Lime (or Lime Juice)

·         Sweet Chili Sauce (key ingredient for the Sauce! Typically found with asian foods in any grocery store)

·         Blackening Seasoning

Chipotle Sauce:

·         1/3 cup sour cream

·         3 tablespoons mayonnaise

·         2 tablespoons of freshly squeezed lime juice

·         1 tablespoon diced jalapenos

·         1 tablespoon minced garlic

·         ½ teaspoon chili powder

·         1/3 cup sweet chili sauce

Directions: Combine all the chipotle sauce ingredients in a small food processor and process until smooth.  The sauce will thicken slightly as it stands and will keep for 2-3 weeks in the refrigerator.  Add or remove ingredients as necessary based on your taste preference (the chili sauce is a key ingredient).  Let stand at room temperature while preparing remaining ingredients.

Fish Tacos:

·         Prepare coleslaw – I buy the dry coleslaw at Publix.  Put 2-3 cups of dry coleslaw in a small mixing bowl and then add 1-1.5 tablespoons of mayo, sprinkle of vinegar, salt & pepper, and 1 teaspoon of sugar.  Mix it all together until it tastes how you like it.

·         Season & grill Mahi filets – two filets is enough to feed two people.  Blacken the Mahi and throw on the grill for 5-10 minutes.  You can substitute any other flakey fish based on preference, or use shrimp, fried oysters, etc.

·         Prepare toppings – dice the jalapenos if you haven’t already along with the cilantro while the fish is on the grill.

·         Steam tortilla shells – we put the corn tortilla shells in a steamer insert that goes with one of our pots.  You can also dampen then slightly and then put them in the microwave for 10-15 seconds.  You want them warm and moist when you prepare the tacos, but make sure they are not too soft or they’ll fall apart when you’re trying to eat.

·        Prepare the tacos – once the Mahi is cooked pull it off the grill and chop it up into small pieces.  Lay the tortilla shells flat on a plate, add the coleslaw, then the fish, spoon the amount of sauce you want over top, and then garnish with diced jalapenos and cilantro.

Side Item Suggestions: refried beans topped w/ feta cheese or Mexican rice; also goes well w/ Corona!