Grilled Mahi-Mahi Tacos

Servings: 4


Grilled Mahi-Mahi Tacos


· 5 plum tomatoes, seeded, chopped· 1/2 small yellow onion, finely chopped· 4 scallions, white and light-green parts only, thinly sliced· 1/2 cup chopped fresh cilantro· 1 teaspoon fresh lemon juice· 1 teaspoon chopped fresh oregano· 1 jalapeño, stemmed, seeded, minced· Kosher salt· freshly ground black pepper· 1/4 cup heavy cream· 2 tablespoons sour cream· Kosher salt· freshly ground black pepper· Hot pepper sauce· 1 tablespoon paprika· 1 teaspoon garlic powder· 1 teaspoon onion powder· 1 teaspoon dried oregano· 1 teaspoon dried thyme· 1 teaspoon kosher salt· 1/2 teaspoon freshly ground black pepper· 1/4 teaspoon cayenne pepper· 1 1-pound mahi-mahi fillet· Vegetable oil (for brushing)· 8 6" corn tortillas, warmed· 1 cup finely shredded cabbage· 1 lime, cut into wedges


Step 1PreparationFor pico de gallo: Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.Step 2For crema: Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.Step 3For tacos: Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.Step 4