FISH TACOS WITH THAI-STYLE MAYONNAISE ENJOY DAN:

       FISH TACOS WITH THAI-STYLE MAYONNAISE by CHEF DAN:

Serves 4                                          

PICKLED RED ONION:

1 red onion, halved lengthwise, thinly sliced

2 jalapenos

2/3-cup rice vinegar

1 tablespoon EACH lime juice and mirin

1 teaspoon kosher salt

THAI STYLE MAYONNAISE:

1/2-cup mayonnaise

1/2-cup Mexican style sour cream

1 tablespoon chili garlic sauce

2 tablespoon fresh lime juice

1 tablespoon fresh cilantro                          ENJOY DAN:   LIVE AND EAT FISH!!

BAJA CABBAGE SLAW:

2 tablespoon Mexican sour cream

3/4-teaspoon lime juice

2 drops Tabasco Chipotle pepper sauce

1/2-heat green cabbage, thinly sliced

Kosher salt and freshly ground black pepper

MARINATED FISH:

1/4-cup olive oil

1/2-teaspoon EACH chili powder and turmeric

1-1/2-teaspoons fried oregano

1/2-teaspoon EACH ground cumin, and coriander

1 jalapeno, seeded and

1 pound Mahi Mahi fillet or any flaky white fish fillets.

Corn tortillas, for serving

DIRECTIONS: PICKED RED ONION:

1.   Place the red onion and jalapeno in heatproof bowl.

2.   In a skillet, combine vinegar, and next 3 ingredients.

3.   Bring to a boil over high heat, stirring in onion mixture.

4.   Allow to stat at room temperature for at least 1 hour.

THAI STYLE MAYONNAISE:

1.   In a bowl combine all ingredients.

BAJA CABBAGE SLAW:

1.   In a bowl mix all ingredients in a bowl; combine with mayo mixture.

MARINATED FISH:

1.   In a bowl mix all ingredients together.

2.   Add fish and marinate for 20 minutes.

3.   In a skillet over medium-high heat, remove fish and add to hot skillet.

4.   Cook for 4 minutes, turning once.

ASSEMBLY:

1.   Heat tortillas according to package directions:

2.   Place a heaped spoon of fish onto center of warm tortilla.

3.   Top with picked onion and jalapeno, Thai style mayo and cabbage.