freshen up. [fish tacos w. southwestern slaw, chipotle pico de gallo & Mexican crema]

Finally, I bring you a light and health(ier) dish. Considering my hectic work schedule this week, I’ll need to focus on eating fresh meals like these fish tacos.

My firm is hosting the Michael Jackson hand and footprint ceremony at the Grauman’s Chinese Theatre this Thursday. So, if you’re in the Los Angeles area, we’d love to have you there! Geni?? ;)

Recipe:

2 lb. mahi-mahi

1/3 cup vegetable oil

3 tbsp. lime juice

5 tsp. chili powder

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 1/2 tsp. minced garlic

Salt, to taste

8 flour tortillas, 8 inches in diameter

Directions:

Preheat indoor skillet to medium-high heat.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Southwestern slaw recipe:

2 cups fine-shredded green cabbage

2 tsp. lime juice

2 1/2 tsp. honey

3 tbsp. minced red onion

2 tsp. minced jalapeños

Salt, to taste

Directions:

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

Chipotle Pico de Gallo recipe:

1 cup Roma tomatoes, diced

4 tsp. minced red onion

1 tsp. red wine vinegar

1/2 canned chipotle pepper, minced

Salt, to taste

Directions:

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Mexican crema recipe:

1/2 cup Mexican sour cream

Zest of 1/2 lime

Juice of 1 lime

Directions:

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days.

Recipe from Epicurious.