Fish Tacos

There are several schools of thought regarding fish tacos, not least, that a good one can’t be found east of California. They can be made anywhere, simply and easily using good ingredients, grilled well with Mexican-style cole slaw (cabbage) and anointed with Spicy Chipotle Sauce, all paired with a nice Williamson wine.

Ingredients

• whitefish cut into 2 inch pieces (Mahi Mahi, shrimp, grouper any meaty fish)  ·  1 pound 
• package tortillas  ·  1 
• ripe tomatoes, seeded and diced  ·  3 
• bunch cilantro, chopped  ·  1 
• small head cabbage, cored and shredded  ·  1 
• limes, cut in wedges  ·  2 
• avocado, diced  ·  1/2 cup 

Instructions

Preheat an outdoor grill for high heat and lightly oil grate.   Set grate 4 inches from the heat.

Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.  Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, avocado, cilantro, and cabbage, drizzle with Spicy Chipotle Sauce and garnish with lime wedges. 

For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.

Serve with a sour cream sauce or cottage cheese and enjoy a Williamson Tango MALBEC.