INGREDIENTS
4 mahi fillets
8 - 6 inch flour tortillas
Baja Rub:
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon red cayenne pepper
1/2 teaspoon cinnamon
Honey-Lime Coleslaw:
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
1- 12 oz. pkg. shredded cabbage
Mango Salsa:
1 ripe mango peeled and diced
1/2 cup finely chopped red onion
1 jalapeño pepper seeded and diced
1 tablespoon fresh lime juice
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees. Place tortillas directly on oven rack and bake for 8-10 minutes, or until lightly browned and crisp. Remove from oven and set aside.
Combine all ingredients for the coleslaw except for the cabbage and stir until smooth. Pour over cabbage and toss to coat. Refrigerate until ready to serve.
Peel and dice mango and combine with all other salsa ingredients. Refrigerate until ready to serve.
Heat grill to medium-high heat. Brush the mahi lightly with olive oil and sprinkle with the Baja rub on both sides, adjusting for your preference (less for mild, more for spicy). Grill fish 3-4 minutes per side, depending on the thickness of the filet. Fish is done when it flakes easily with a fork.
Serving
Flake fish into large chunks.
Place a tostada (baked tortilla) on a plate and layer with 1/2 cup cole slaw, grilled fish, and mango salsa. Add a squeeze of fresh lime juice, if desired.
