Ingredients
1 pound fresh fish fillets, firm fish such as cod or mahi mahi
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/3 teaspoon cayenne powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/3 cup thinly sliced red onion
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
8 warmed corn tortillas
ANCHO CHILI DRESSING
3/4 cup mayo such as Dukes
2 tablespoons + 2 teaspoons ancho chili paste
1 1/4 teaspoons liquid smoke
1 tablespoon + 2 teaspoons tomato paste
1 1/2 teaspoons lime juice
Preparation
Rinse and pat dry fish fillets. In a small custard cup mix together chili powder, cayenne, paprika, ¼ teaspoon pepper, and salt. Sprinkle both sides of the fish with the spice mixture. On a gas grill heat grill to medium-high heat. Add the seasoned fish fillets directly above burner on the preheated grill. Cook on the first side for 6 minutes. Turn the fish over and continue cooking, until fish flakes with a fork (4 to 5 minutes). Set the fish aside; keep warm. Meanwhile, in bowl stir together the coleslaw mix and the red onion; set aside. In another small bowl stir together the tomato, cilantro, and 1 tablespoon of lime juice.
Mix together ancho chili dressing ingredients. Warm tortillas over medium heat 1 minute per side or until very slightly browned and warmed. To assemble the tacos: place about 1/3 cup seasoned fish on bottom of each warm corn tortilla. Top with about ¼ cup slaw mixture, 1 tablespoon tomato mixture, 1 heaping tablespoon ancho chili dressing.
