Mahi Tacos | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 2 chipotle chiles
• 2 plum tomatoes, seeded
• 2 cloves garlic
• 2 teaspoons freshly-squeezed lime juice
• 1/4 teaspoon fine sea salt
• 1 1/2 pounds mahi mahi fillet, skin removed
• 1 lime
• Extra virgin olive oil
• Chili powder
• Fine sea salt
• 24 small white corn tortillas
• 2 avocados, skinned, pitted and sliced (see the tip on selecting ripe avocados in the guacamole recipe from Rick Bayless)
• 1/4 Savoy cabbage, thinly-sliced
• 1/2 red onion, thinly-sliced
• 6 ounces queso fresco, crumbled
• 2 limes cut into wedges