Serves 6

Fish
2 lbs of firm white meat fish, your choice. (I used mahi-mahi and halibut. Tiliapia would be good as well as some cod) (make sure fish is defrosted if you are using frozen)
2/3 cup of mirin
2/3 cup of soy sauce (I use the Kikoman reduced sodium)
1 tablespoon grated lime zest
3 tablespoons grated ginger

30 minutes before cooking, mix mirin, soy sauce, lime zest and ginger all together. Pour over fish and allow to sit. After 30 minutes, remove fish from marinade.

Heat grill to medium high. Using cooking spray or oil, grease the grill so as to prevent fish from sticking.
You may want to consider the additional precaution of using a sheet of aluminum foil to keep the fish from sticking. (According to husband, mahi mahi was firm enough to make it on the grill without the foil, but halibut was too delicate and needed the foil)

Cook for 4 minutes on one side and then turn. Careful not to over cook, although the fish taco can be somewhat forgiving of a slightly dry piece of fish. Cook for an additional 2 minutes until fish is firm and opaque. Remove from grill.

Asian Slaw
1/2 head of cabbage, thinly shredded
1 bunch of scallions finely chopped
1/4 cup of mayonaise
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons rice vinegar
a good dose of black pepper

In a small bowl, whisk together mayonnaise, soy sauce, sesame oil, rice vinegar, and pepper. Toss together with cabbage and scallions. Set aside.

Sesame Chili Sauce
1/4 cup Sambal Oelek with garlic (or ground red chilis - available at your chinese market - super HOT)
1 tablespoon sesame oil
1 tablespoon sesame seeds

Mix all ingredients together. Set aside.

Assembly
Flour or corn tortillas, warmed over low heat in a fry pan
Cilantro sprigs

In a warm tortilla, add a nice chunk of fish. Top with the slaw, cilantro sprig and a few sprinkles of sesame chili sauce. Eat and enjoy!

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