California-Style Fish Tacos - cooking recipe

Ingredients

For fish
6 skinless mahi mahi fillets (6 to 8 oz. each)
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh coarse ground black pepper
18 tortillas (homemade or store-bought)
For Chipotle Pico de Gallo
1 cup medium-dice tomatoes (seeded before dicing)
4 teaspoons minced red onions
1/2 teaspoon red wine vinegar
1/2 canned chipotle pepper, minced
salt, to taste
1 tablespoon cilantro, chiffonade
For the Avocado cream
2 ripe avocados (peeled and pitted)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt

Preparation

For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
For the pico: Combine all ingredients in a bowl, and stir to combine.
For the Avocado Cream: Place in a food processor, and blend until smooth.