California-style Fish Tacos

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 skinless mahi mahi fillets (6 to 8 oz. each)
• 1/4 cup dry 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)
• 1 cup medium-dice tomato (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
• 2 ripe avocados (peeled and pitted)
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt

Recipe

• 1 for fish: pat fish dry and combine in a nonreactive bowl with lime juice, wine and garlic. set aside to marinate about 10 to 15 minutes.
• 2 when fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
• 3 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.
• 4 for the pico: combine all ingredients in a bowl, and stir to combine.
• 5 for the avocado cream: place in a food processor, and blend until smooth.