Mahi Fish Tacos

Fish tacos are pretty much my favorite thing in the world.  I could eat them every day.  My favorite fish taco is grilled mahi-mahi with pico de gallo and guacamole.  I recreated it here and added a red pepper and jicama slaw for crunch with a kick of chipotle mayonnaise.  There were no leftovers from this meal and there never are.  Delish!

Fresh ingredients make the perfect summer tacos

Ingredients:
2 mahi-mahi fillets (I bought Trader Joe's pre-marinated fillets but you can marinate your own in lemon, olive oil, garlic and parsley or cilantro)
1/4c mayonaisse
1tbs chipotle chili pepper in adobo puree (basically puree a can of it and store it in the fridge for recipes)
corn tortillas, for serving

For the Pico de Gallo, combine the following:
1 pint cherry or cocktail tomatoes (or any really sweet ripe tomato)
1 handful chopped cilantro
1/4c minced red onion
1 avocado, diced
1/2 lime, juiced
garlic powder & sea salt to taste

For the Red Pepper Jicama Slaw, combine the following:
1 large red pepper, julienned
1c jicama, julienned
1/2 lime, juiced

Directions:
1. Preheat the oven to 400F.  Bake fish about 5-6 minutes per side, or until flakes easily with a fork.
2. Combine pico ingredients and season to taste with garlic powder and salt.
3. Combine slaw ingredients.
4. Combine mayo with chipotle puree (add a little lime juice if desired)
5. When fish is done, heat tortillas over a tortilla warmer and top with mayo, fish, salsa, and slaw