THAI FISH TACOS WITH THAI SLAW ENJOY DAN:

                   THAI FISH TACOS WITH THAI SLAW by CHEF DAN:

Serves 4 

FISH MARINATE:

1/2-cup liquid aminos

1/4- cup lime juice

1/4-cup water

1 tablespoon red curry paste

3 garlic cloves

1 tablespoon honey

1/3-cup Mae Ploy coconut milk

2-pound mahi mahi or other white fish

THAI SLAW DRESSING:

1 tablespoon EACH fish sauce, and hoisin sauce

1/4-cup lime juice

2 teaspoons sesame oil

1 teaspoon garlic chili sauce

1/3-cup Mae Ploy coconut milk

1/2-creamy peanut butter

1 tablespoon pure maple syrup

THAI SLAW:

2 cups cabbage thinly sliced

1 cup Napa cabbage, thinly sliced

2 carrots, shaved and peeled

1/2-cup daikon, cut into matchsticks

1 red onion, thinly sliced

3 tablespoon cilantro

Corn tortillas

1 avocado, sliced

MARINATE:

1.   Whisk all marinate ingredients together except fish in a bowl.

2.   Add fish and marinate for 1 hour.

DRESSING:

1.   In a skillet over medium-low heat, add all dressing ingredients and cook, stirring often for 5 minutes.

2.   Combine cabbage and next 5 ingredients and half slaw dressing.

3.   Preheat grill to medium-heat, place fish on grill and grill 5-7-minutes or until opaque turning once.

4.   Warm tortillas, your way.

5.   Remove fish and roughly chop, serve with warm tortillas.

6.   Topped with Thai slaw, sliced avocado and extra dressing.

ENJOY DAN:                                                             FOR THE LOVE OF TACOS