From the episode, “Taking Ownership in Vegas”

SERVES 4

YOU’LL NEED

FOR THE LIME CREMA
½ cup sour cream
Juice of 2 limes
½ tsp ground cumin
Kosher salt and ground black pepper, to taste

FOR THE COLESLAW
¼ cup fresh lime juice
2 tbsp Dijon mustard
1 tsp smoked paprika
¼ cup grapeseed oil
3 cups white cabbage, shredded
12 cherry tomatoes, cut into quarters
½ cup mango, medium diced
2 avocados, medium diced
Kosher salt and ground black pepper, to taste

FOR THE TACOS
1.5 lbs raw mahi mahi filet, portioned into 12 pieces, 2 oz each
2 oz salsa verde (store bought)
Oil, enough for deep frying
2 cloves garlic, minced
1 cup all-purpose flour
2 tbsp adobo seasoning
1 tsp kosher salt
½ tsp ground black pepper
12 flour tortillas
1 bunch scallions, sliced thin

MAKE IT

LIME CREMA
1) In a mixing bowl, whisk together the sour cream, lime juice, and cumin. Season with salt and pepper to taste.

COLESLAW
1) In a mixing bowl, add lime juice, Dijon mustard, salt, pepper, smoked paprika and then whisk in the grapeseed oil.
2) Add the shredded cabbage, tomatoes, mango, and avocado into the same mixing bowl and combine well. Season with salt and pepper to taste.

TACOS
1) In a mixing bowl, marinate the portioned mahi with the salsa verde and minced garlic and fridge for 2 hours prior to cooking.
2) Pre-heat a fryer at 350 degrees F.
3) In a separate mixing bowl, add the all-purpose flour, adobo seasoning, salt, and pepper.
4) Toss the raw portioned fish into seasoned flour mixture and make sure the fish is coated well with the seasoned flour mixture.
5) Place the seasoned flour-dredged fish portions into a 350-degree fryer and allow to cook for 2 to 3 minutes or until fish is cooked through, and golden brown.
6) Place the flour tortillas in a dry sauté pan over medium heat and toast on both sides for 10 seconds to warm.
7) Remove tortillas from the pan and top with the coleslaw and fried fish. Top the fried fish with lime crema and sliced scallions and serve.