Fish Tacos Coming Up!

Delicious, different and filling
Another Art Camp favorite!
First the fish:

• 2 lb mahi-mahi
• 1/2 cup vegetable oil
• 3 tbsp lime juice
• 5 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp minced garlic
• Salt, to taste
• 8 flour tortillas, 8 inches in diameter
  

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Southwestern Slaw

• 2 cups fine-shredded green cabbage
• 2 tsp lime juice
• 2 tsp honey
• 2 tbsp minced red onion
• 2 tsp minced jalapeños
• 2 tsp chopped cilantro
• Salt, to taste
  
  

Chipotle Pico de Gallo

• 1 cup medium-dice tomatoes (seeded before dicing)
• 4 tsp minced red onion
• 1/2 tsp red wine vinegar
• 1/2 canned chipotle pepper, minced
• Salt to taste
• 1 tbsp cilantro chiffonade (cut into thin strips)

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican Crema

• 1/2 cup Mexican sour cream
• 1/2 tsp finely grated lime zest
• 2 tsp lime juice

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.