Fish Taco's

Source: Gourmet, September 2007 -
adapted by

1 medium red onion
1/2 cup rice vinegar
1/4 cup simple syrup (see recipe below)
1/2 cup fresh lime juice
1/4 cup chopped cilantro
2 tablespoons olive oil
1 1/4 pound (1-inch-thick) skinless mahi mahi fillet or tuna steak, cut into 12 pieces (I used sole)
1/3 cup mayonnaise
2/3 cup sour cream
12 (6-inch) corn or flour tortillas
2 firm-ripe avocados
1 teaspoon cumin
1/2 teaspoon jalapeno powder
4 cups shredded green cabbage (you can use cole slaw mix bag)

Very thinly slice onion crosswise into rings with a mandoline slicer. Put into a container and add 1/2 cup rice vinegar and 1/4 cup of simple syrup. Cover and shake the container to combine, and refrigerate for about 20 minutes.

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.

Whisk together mayonnaise, sour cream, 1/2 teaspoon salt, cumin, jalapeno powder and 1/4 cup lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring. or just put it in a foil pan on the grill. If grilling directly, oil the grill rack and grill fish, turning once until cooked through for mahi mahi and just pink for tuna. Sole I grilled until it was opaque and flaky.

Wrap tortillas in foil and warm on grill for a minute or two.

Slice the avocado's into 1/2-inch slices. Drain onions.

Serve fish with tortillas, sour cream sauce, onions, and avocado's and any other toppings you like.

Simple Syrup
1 cup sugar
1 cup water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. The syrup can be refrigerated in a glass jar for up to 1 month. Also good for sweetening drinks!