Mahi Mahi Tacos with Red Cabbage Slaw, Tomato Avocado Salsa Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			MAHI MAHI: 4 tsp chile powder 1 tsp cumin 1 tsp smoked paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp Kosher salt 2 Tbsp lime juice 3 Tbsp olive oil 1/2 tsp pepper 3 pounds mahi mahi or halibut CHIPOTLE SAUCE: 1/2 cup mayonnaise 1 Tbsp chopped fresh cilantro 1/2 Tbsp honey 1 canned chipotle chiles in adobo Juice of 1/2 lime Pinch kosher salt RED CABBAGE SLAW: 1/8 cup rice vinegar 1/2 Tbsp sugar 1 tablespoons canola oil 1/8 head red cabbage, finely shredded 1 large carrot, cut into fine julienne 1/4 cup chopped cilantro leaves Salt and pepper TOMATO AVOCADO SALSA: 4 plum tomatoes, chopped 2 ripe Hass avocados, peeled, pitted and diced 1/4 small red onion, finely chopped 1 serrano chile, finely diced 1 to 2 limes, juiced 2 Tbsp canola oil 2 tsp honey 3 Tbsp chopped cilantro leaves Salt and freshly ground black pepper Corn Tortillas
			CHIPOTLE SAUCE - Combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Refrigerate until ready to serve. RED CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper, to taste. TOMATO AVOCADO SALSA: Combine all ingredients in a bowl. Season with salt and pepper, to taste. MAHI MAHI - In a bowl, combine all ingredients and pour into a large zip lock bag, add mahi mahi and shake till fish is covered with marinate. Marinate for 30 minutes at room temp. BBQ the fish or cook in a pan with butter, then shred. BUILDING TACO - Heat the corn tortiias over BBQ on both sides, spoon fish onto tortilla, top with chipotle sauce, red cabbage then, tomato avocado salsa.