Instructions
- 1.In large bowl, combine vinegar, sugar, and salt.
- 2.Add cabbage and allow to marinate for 15 minutes.
- 3.Fold into cilantro. Set aside.
- 4.For cilantro lime crema, combine all ingredients in medium bowl, and set aside..
- 5.For fish marinade, combine tequila, southwest spice, garlic and lime juice. Add salt and pepper, to taste.
- 6.Cut fish into 1 inch cubes and add to marinade. Marinate for 4-5 minutes.
- 7.Skewer fish and cook on grill, 2-3 minutes per side.
- 8.Warm tortillas on the grill. About two minutes each side.
- 9.Drizzle cilantro lime crema on tortilla.
- 10.Top with cabbage mixture and fish.
- 11.Garnish with Cotija, avocado, and lime.
Ingredients
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1 tablespoon fine sea salt
- 2 cups shredded red cabbage
- 1 bunch fresh cilantro, chopped
- 3 tablespoons tequila
- 3 teaspoons Organic Southwest Spice
- 2 teaspoons minced fresh garlic
- Juice of 1 lime
- Sea salt and organic ground black pepper, to taste
- 1 pound mahi mahi (or other firm white fish)
- Oil for grilling
- 6-7 inch soft flour tortillas
- 2 cups Cotija cheese
- Avocado
- Limes
Cilantro Lime Crema Ingredients
- 8 oz sour cream
- 1/4 cup milk
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon Organic Southwest Spice
- Juice of two limes
- Fine sea salt
- Organic ground black pepper
