Grilled Mahi-Mahi Tacos

Ingredients

• •5 whole plum tomatoes, seeded, chopped
• •½ whole small yellow onion, finely chopped
• •4 whole scallions, white and light-green parts only, thinly sliced
• •½ cup chopped fresh cilantro
• •1 teaspoon fresh lemon juice
• •1 teaspoon chopped fresh oregano
• •1 whole jalapeño, stemmed, seeded, minced
• •to taste Kosher salt
• •to taste freshly ground black pepper
• •¼ cup heavy cream
• •2 tablespoons sour cream
• •to taste Kosher salt
• •to taste freshly ground black pepper
• •to taste 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
• •½ teaspoon freshly ground black pepper
• •¼ teaspoon cayenne pepper
• •1 pound mahi-mahi fillet
• •2 tablespoons Vegetable oil
• •8 whole corn tortillas
• •1 cup finely shredded cabbage
• •1 whole lime
• •cut into wedges

Cooking Instructions

1. 1.

   Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.

   5 min

2. 2.

   Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.

   3 min

3. 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.

   20 min