Fish and Shrimp Tacos with Verde Sauce

Ingredients

• Mahi-mahi fillets

• Shrimp, peeled and deveined

• 4 Tbsp Grapeseed oil, more as needed

• chili powder, ground toasted cumin, black pepper, and salt, all to taste. This will be the rub for all the grilled things

• ½ red onion, thinly sliced

• 1 avocado, diced

• Green sauce of choice

  Slaw

• I head napa cabbage

• Scallions

• ½ bunch cilantro

• Lime juice from 1 lime and some zest

  Corn salad:

• 4 ears of corn

• 2-3 Tbsp crema

• zest of 1 lime

• chili powder, to taste

• 1-2 Tbsp chopped cilantro

Directions

1. Heat a grill over medium high heat.

2. Combine some of the grapeseed oil, chili powder, cumin, salt, and pepper. Taste and adjust. Brush the mahi-mahi and the shrimp with the mixture. If desired, add the shrimp to skewers before brushing.

3. Combine the rest of the grapeseed oil with more of the seasoning blend. Brush the ears of corn with this blend. Toss the peppers with the mixture as well.

4. Grill the shrimp until the shrimp tails turn pink and the shrimp is U shaped. Grill the mahi-mahi just until it’s flakey.

   Grill the corn until char marks are visible.

   Grill the corn tortillas until just charred but still soft. If you don't have a tortilla warmer, you can keep the tortillas warm by wrapping them in a damp paper towel and placing them in a covered container.

5. Corn Salad: Cut the corn off of the cob and add to a bowl. Add in the crema, lime zest, chili powder, and cilantro. Taste and adjust for salt.

6. Slaw: Chop the napa cabbage finely and add to a bowl. Chop the cilantro leaves and add. Chop both the green and white parts of the green onion and add. Add some lime zest and squeeze in the lime juice. Toss.

7. Assemble the tacos: Place a corn tortilla on a plate and add a layer of mahi-mahi and/or shrimp. Top with some slaw, corn salad, green sauce, chopped cilantro, green onions, avocado, red onion, and other desired toppings.