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Grilled Mahi-Mahi Tacos

Name: Grilled Mahi-Mahi Tacos
Cuisine: mexican
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
2.
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
3.
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.

Recipes sourced from Epicurious.com.

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