Chef Bill Fuller: Fish Tacos

It's fish fry time and if you're looking for an alternative to fried fish on a bun, then why not try fish tacos? Chef Bill Fuller, of the big Burrito Group, stops by Pittsburgh Today Live to show off his tasty recipe for them!

Mad Mex Grilled Mahi Tacos with Chipotle Aioli and Tomatillo Guacamole
6-8 tacos

4 ea. 6 oz Mahi filets (or other steak fish)
Olive oil
Groud guahillo chili powder
Salt and pepper
6-8 6" tortillas (corn or flour)
Taco Slaw
Pico di Gallo
Chipotle aioli
Tomatillo Guacamole
Sliced avocado
2 limes cut into wedges for squeezing

1. Make Taco Slaw, Pico di Gallo, Chipotle Aioli, and Tomatillo Guacamole.
2. Heat grill (or grill skillet).
3. Slice mahi filets into small medallions. Lightly oil with olive oil. Season with guajillo chili powder, salt and pepper.
4. Grill mahi until just done. Place on tortillas. Cover with stuff. Eat.
5. Always squeeze lime on the tacos!

Taco Slaw
1 hd. Cabbage
1 ea. Red bell pepper
1 ea. Small yellow onion
1 tsp. Finely grated fresh ginger
1 tsp. Finely grated fresh horseradish
1 ea Medium carrot
¼ C. White sugar
¼ C. Kosher salt
½ C. White vinegar
½ C. Freshly squeezed orange juice
¼ C. Freshly squeezed lime juice
Ground black pepper to taste

1. Julienne cabbage, peppers, and onions.
2. Grate the carrots on a box grater.
3. Combine ingredients and dress with sugar, salt, pepper, red wine and white vinegar, and citrus juice.
4. Allow to stand for at least 1 hour before serving.

Pico di Gallo
2 ea. Large heirloom tomatoes
1 Tbs. Extra virgin olive oil
1 ea. Clove garlic, finely chopped
3 ea. Scallions, sliced into rounds
1 tsp. Ground coriander
Juice of 2 limes
Salt and pepper

1. Combine all ingredients
2. Adjust taste with salt and pepper

Chipotle Aioli
2 ea. Chipotle peppers (with a little of the liquid)
1-2 ea. Garlic cloves
Zest and juice of 1 Lemon
1 ea. Egg yolks
1-2 Tbs. cold water
1 tsp. Salt
1 ½ C. Neutral oil (Canola or Soybean)

1. Place chipotle peppers, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
2. While pureeing, slowly drizzle in blended oil.

Tomatillo Guacamole
2 C. Tomatillos, washed, peeled and roughly chopped
1 ea. Jalapenos, stems and seeds removed
1 Tbs. Salt
2 tsp. Cumin
Juice of 2 limes
½ C. Cilantro, rough chopped
2 ea. Avocados, peeled and seeded (3 avocados if they are small)

1. Combine tomatillos, jalapenos, spices, lime juice, and cilantro in a blender. Puree.
2. Dice avocado into chunks and place in a large bowl. Pour tomatillo mixture over and mix gently.
3. Adjust seasonings.