Ingredients
2 lbs. mahi mahi
1/2 cup vegetable oil
3 tbsp. lime juice
5 tsp. chili powder
1-1/2 tsp. ground cumin
1-1/2 tsp. ground coriander
1-1/2 tsp. minced garlic
salt to taste
8 flour tortillas, each 8-inches in diameter
Southwestern Slaw
1 cup chipotle pico de gallo
1/2 cup Mexican crema

Directions
Preheat gas grill to medium-high. If using a charcoal grill, build fire and let burn down until the coals are glowing red with moderate coating of white ash. Spread coals in even bed. Clean cooking grate.

Cut mahi mahi into 16 equal slices. Combine oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the mahi mahi with marinade. Grill fish on first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn fish and grill until cooked through, about 2 minutes more.

Grill tortillas until they have light grill marks and are heated through, about 15 seconds on first side. Turn tortillas and grill until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled mahi mahi on each tortilla and top with slaw and pico de gallo. Add a dollop of Mexican crema, fold in half and serve immediately. Serves 8.