Recipe: Florida Fish Tacos with Avocado Orange Slaw

I made this last week and Scotty must have told me 3 times how good they were in between bites.  The key is to have good fish. Luckily there is a great fish market by my work and I picked up some black grouper on the way home. However if grouper is not available Mahi will work great as well, any fish that holds together well during cooking, you don't want a fish that is too delicate. As you eat this close your eyes and pretend you are on a beach somewhere under a tiki hut, enjoy!

Florida Fish Tacos

Fish:
1lb grouper (or Mahi)
1T olive oil
Old Bay Blackening  Seasoning to taste
salt and pepper to taste

Season the fish and place in a super hot non stick pan with the olive oil (you will need very little oil if you have a really good non stick pan) cook for about 8-10 minutes per inch of thickness turning in between. Be careful for the spatter and make sure that pan is very hot to start with. Its all done when you can not see through the meat and it should have a nice golden color.

Coleslaw:
1 bag of shredded cabbage
4 clementines (or any orange or tangerine available, you can even use canned but watch for added sugar)
1 large avocado or 2 small Haas avocado
handful cilantro chopped
3 limes-squeezed
1/4 cup olive oil mayo (or lite mayo)
salt and pepper to taste

Just mix and refrigerate until dinner is ready (can be pre-made)

Sauce:
1/4 cup lite sour cream (or low fat greek yogurt)
2T olive oil mayo (or lite mayo)
dash chili powder to taste
dash chipolte seasoning to taste
dash cumin to taste
1 lime- squeezed

Mix well and refrigerate until dinner is ready (can be pre-made too)

Serve on some corn or homemade flour tortillas (we got ours from a mexican restaurant) with limes and enjoy!!

Ted seems very interested in the tacos too, fish and avocado are his favs! (ok EVERYTHING is his fav)