Shark Tacos with Tangy Texas Slaw - - Recipe from BostonChefs.com - recipes from Boston's best chefs

Ingredients

• 2 pounds mako shark fillet, 1/2 inch thick and skinless
• 1/2 teaspoon chopped parsley
• 1/2 teaspoon chopped cilantro
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon kosher salt
• 1 lime, juiced
• 8 fresh corn tortillas
• 8 lime wedges for garnish
• 1/2 head of cabbage, sliced finely (Napa or Chinese cabbage is best)
• 1 jalapeno, sliced finely
• 1 small onion, sliced finely
• 1 tablespoon chopped cilantro
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1/2 tablespoon Grey Poupon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1 lemon, juiced