Grilled Fish Tacos With Thai Red Cole Slaw - cooking recipe

Ingredients

Fish Marinade
1/2 cup tamari
1/4 cup lime juice (about 2 juicy limes)
1/4 cup water
1 tablespoon red chili paste
2 garlic cloves
1 tablespoon honey
1/4 cup coconut milk
2 lbs mahi mahi, skin removed
Thai Slaw Dressing
1 tablespoon fish sauce
1/4 cup lime juice (about 2 juicy limes)
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup peanut butter
maple syrup (optional)
red pepper flakes (optional)
Thai Slaw
2 cups red cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon radish, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped
Serve with
flour tortilla
avocado, sliced

Preparation

To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.
To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed.
Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.