The Best Fish Tacos In the World

Here is another recipe from my friend Kelsey. She is such an inventive gourmet chef. These fish tacos are incredible! If you can't take the heat, go lighter on the chipotle, garlic, and red onion. Add a little...taste, add a little more...until you find you're smiling. I would follow Kelsey's direction and let your taste buds be your guide.

Ingredients

Fish Marinade
1 lb. mahi mahi
2 limes
4 tablespoons oyster sauce
1 bunch cilantro, finely chopped
Cabbage Mixture
½ small red cabbage, thinly sliced
small red onion, thinly sliced
2 limes
S & P

Dressing
¼ cup mayo
¼ cup sour cream
2 limes
3 tablespoons maple syrup
handful of cilantro
S & P
chipotle peppers in adobe sauce, to taste
garlic, crushed, to taste

Tacos
small soft taco’s
2 tablespoons butter

Method
1. Mix two of the limes, oyster sauce, and a small handful of cilantro in a shallow dish and add the mahi mahi. Coat the fish and set in the fridge to chill out.

2. In a medium bowl mix the cabbage, onion, juice of two limes and S & P. Set aside for later.

3. Now for the best part, mix your mayo and sour cream together and add the lime juice, maple syrup, a handful of cilantro and S & P to taste. As for the chipotle peppers and garlic, it’s completely up to your own taste buds…I personally think there is no such thing as too much garlic and don’t really see what the whole garlic breath hype is about and like things spicy enough to make beads of sweat appear on m nose, but that’s just me! Mix well and set in the fridge, you’ll have to taste it to make sure it has the correct balance of salt to lime to spice.

4. Now heat the butter in a large pan over high and add the fish along with it’s marinade. Cook for 5 minutes, flipping once. Around this time you might want to heat up the tacos on a hot skillet or in the oven b/c you’re almost there.

5. Gather the party around the counter and start assembling. Watch their faces as they’re taken aback by the beauty of this mélange of colors and flavors.