Best Fish Tacos Ever!

Okay I may be biased but I literally spent the entire summer perfecting this recipe.  I think I made them every week.  Each attempt was yummy, but this was the winner of all winners.  There are a lot of steps, but they are all fast and simple.  Do not skip any of the condiments!!

Fish marinade

Juice and zest of one orange
juice and zest of one lime
juice and zest of one lemon
2 tsp Old Bay seasoning
1 tsp chili powder
1/2 tsp salt
1/4 cup olive oil

Whisk all ingredients together.  Marinade 3-4 Mahi Mahi fillets in the above marinade for at least 20 minutes.  Reserve marinade, and transfer to small pan on the stove.  Right before eating, grill for 3-4 minutes per side or until fish flakes easily.  While fish is grilling heat marinade over high heat until it reduces by about half.  It should look thick and bubbly and saucy.  When fish is done, break into chunks and pour reduced marinade over fish and toss to coat.

Avacado Mango salsa

1 white onion chopped small
6-8 roma tomatoes diced small
1 bunch cilantro chopped small
1 Tbsp salt
juice of 2-3 limes depending on the size
1-2 mangos peeled and cut into cubes
1-2 avacados peeled and cut into cubes
1 small serrano chili, seeds and membranes removed, chopped small

Toss all ingredients together and refridgerate until rest of tacos are ready

Slaw

1 1/2 cups cabbage sliced very thin
2 peeled and grated carrots
2 Tbsp cilantro, chopped
juice of one lime
1/4 cup crema(mexican sour cream) or more, to coat
1 tsp honey
1/2 tsp salt

Put cabbage, carrots, and cilantro in a mixing bowl.  In a separate bowl mix together lime juice, honey, salt, and crema.  Whisk till smooth.  Pour over cabbage mixture and toss until coated.  Set aside

Warm corn tortillas in microwave until warm and moist.  Add fish to tortillas.  Top with slaw and then salsa.  Enjoy!  They are messy so you may need a lot of napkins.