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Fish taco with avocado salsa and carrot slaw
(Jennifer Longley for The Boston Globe)

Grilled fish tacos with avocado salsa and carrot slaw

Serves 4

2ripe avocados, halved, pitted, and diced
3plum tomatoes, chopped
1/4of a red onion, finely chopped
Juice of 2 limes
1teaspoon chili powder
1tablespoon honey
2tablespoons chopped fresh cilantro
Salt and pepper, to taste

1. In a bowl combine the avocados, tomatoes, red onion, lime juice, chili powder, honey, and cilantro.

2. Add salt and pepper; cover and refrigerate.

1/4 head red cabbage, shredded
2 carrots, cut into thin matchsticks

1. In a bowl combine the cabbage and carrots.

2. Toss well; cover and refrigerate.

Oil (for the grill)
1 1/2 pounds skinlesss boneless mahi-mahi or any firm-fleshed white fish, in one thick piece
Salt and pepper, to taste
8 soft corn tortillas

1. Heat a charcoal grill. Clean the grill thoroughly with a wire brush. Rub the rack with oil. Just before grilling, rub the fish all over with oil. Sprinkle with salt and pepper.

2. Set the fish on the grill rack. Cook for 4 minutes without moving the fish. Use a wide metal spatula to turn the fish and cook for 3 minutes more or until the flesh is opaque.

3. Cut the fish into 2-inch pieces.

4. Place the tortillas on the rack and grill only until slightly charred, watching them carefully. Serve the fish on the tortillas with salsa and slaw. Adapted from Shawn DeMartino


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