Amazing dinner

It has been a long, long time since I posted a recipe on my blog, and I generally don't make recipes directly as they are written, but this one was just far too good to tweak much or to keep to myself!

Tonight we had Thai-Style Grilled Fish Tacos with Slaw, courtesy of Whole Foods' website. Holy Cow...it was delectable! Even little Z gobbled it all down with gusto!

The recipe is as follows:

This Asian twist on typical Baja fish tacos is a celebration of colors and textures with chewy purple cabbage, crisp red onion, creamy green avocado and crunchy orange carrots. The Thai flavors of lime, peanut, chili and a hint of coconut bring new life to a Southern California classic. Grilling the fish makes these tacos lighter and healthier than the common battered and fried version.

Ingredients
Fish
1/2 cup tamari
1/4 cup coconut milk
1/4 cup lime juice
1 tablespoon red chile paste (I used Sri Racha sauce)
1 tablespoon honey
2 cloves
garlic, finely chopped
2 pounds skinless mahi mahi

Thai Slaw
1/2 cup coconut milk
1/2 cup peanut butter
1/4 cup lime juice
1 tablespoon fish sauce
2 teaspoons sesame oil
1 teaspoon red chile paste (I used Sri Racha, about 1/2 teaspoon)
Maple Syrup, to taste (I used honey)
Red chile flakes (optional)
2 cups thinly sliced red cabbage
1 julienned daikon (I shredded mine, along with the carrots, in the cuisinart)
1/2 medium red onion, thinly sliced
3 tablespoons chopped cilantro
2 carrots, grated
Flour tortillas
Avocado slices

Method
For the fish, whisk together tamari, coconut milk, lime juice, chile paste, honey, garlic and 1/4 cup water to make a marinade. Arrange fish in a wide, shallow dish, pour marinade over the top and turn to coat all over. Cover dish with plastic wrap and refrigerate for 1 hour.

Meanwhile, for the slaw, put coconut milk, peanut butter, lime juice, fish sauce, sesame oil, and chile paste into a small pot over medium low heat. Cook, stirring often, for 5 minutes to make a dressing. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed. Set dressing aside.

Put cabbage, daikon, onions, cilantro and carrots into a large bowl with half of the reserved dressing and toss to coat. Set slaw aside.

Preheat oiled grill to medium heat. Drain fish, discarding marinade, and cook on grill until it flakes easily with a fork and is opaque, 5 to 7 minutes per side. (To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks.)

I broiled the fish, on high, for 8 minutes.

Transfer fish to a cutting board and roughly chop. Serve fish in warm tortillas, topped with reserved slaw and avocado slices, and drizzled with remaining dressing, if you like.

Did I mention this is amazing?!?! It was so good that I never even got to take a photo of it. Instead, I will leave you with this photo of my lovely lad showing off his two missing teeth. How is he growing so fast?!?!

Bon appetit!