Fish Tacos and Slaw with Basil Lime Vinaigrette

I had several pieces of  mahi mahi in the freezer and with all this summery weather we've been having I was really in the mood for some grilled fish. I also wanted a light but tasty and filling side to go with it. And so was born the idea for tonight's meal--grilled fish tacos, tangy vegetable slaw with basil lime vinaigrette and a little rice. The niece doesn't care for fish tacos, so she had her grilled fish minus the tortilla shell and put the vinaigrette over the mahi. Really very tasty.

Grilled Mahi Mahi

Juice of 2 limes
3 mahi mahi fillets (4 if you're serving 4 people. You get the idea)
lime pepper seasoning
garlic and sea salt

• Preheat grill to about 300.
• Meanwhile, marinate the fish fillets for about 15 minutes in the lime juice and season both sides with lime pepper, garlic and sea salt. Cook until fish is tender and flaky.

Veggie Slaw

1/4 head red cabbage, shredded
3 leaves napa cabbage, shredded
12 sugar snap peas, shelled, and then shells finely sliced
2 med. carrots, peeled and shredded

• Prepare all veggies as listed above and combine with your favorite dressing. I used the basil lime vinaigrette below.

 

Basil-Lime Vinaigrette

Leaves from 3 larges stems of basil
Juice of 2 limes
1/4 c sugar
3-4 tbsp blood orange infused olive oil (regular olive oil will work just fine. I happened to have this in the house)

• Place first three ingredients in a blender, puree until smooth. With blender running, remove center piece of lid and add olive oil.
• Set aside about 1/4 cup to use on the fish, toss the rest with the veggie slaw

Now to put it all together. Grab some small tortilla shells and put two on each plate. For each plate, take one of those tasty grilled fillets, tear it into several pieces and divide between the two tortillas; drizzle with vinaigrette. Top with a little slaw, add some sour cream, and put some rice on the side. Those are magic tacos. Really. I'm not kidding. They are amazing!!