Baja Fish Tacos

Ingredients

• 5 tsp chili powder 
• 8 8-inch flour tortilla 
• 1.5 tsp garlic minced
• 1.5 tsp ground coriander 
• 1.5 tsp ground cumin 
• 3 tbsp juice of lime 
• 2 lb mahi-mahi 
• 8 servings salt to taste
• 0.5 cup vegetable oil 

Equipment

• grill

Directions

1. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.
2. Spread the coals in an even bed. Clean the cooking grate.
3. Cut the mahi-mahi into 16 equal slices.
4. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
5. 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.
6. 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.
7. Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo.
8. Add a dollop of Mexican Crema, fold in half, and serve immediately.
9. Reprinted with permission from Grilling: Exciting International Flavors from the World's Premier Culinary College by The Culinary Institute of America ©2006 Lebhar-Friedman Books