- 4
Ingredients
- Slaw:
- Mahi Mahi
- Corn Tortillas
- Mexican Crema : Optional
- 1/2 head green cabbage, finely shredded
- 1/2 cup white onion, thinly sliced
- 3 Limes or lemons, juice to taste
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 bunch cilantro, chopped
- 1 bunch chives, chopped
- Marinade:
- 1/4 cup vegetable oil
- 2 tbsp lime juice
- 3 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp minced garlic
- Salt, to taste
Preparation
Step 1
Preheat a gas grill to medium-high. Clean the cooking grate.
Cut the mahi-mahi into 16 equal slices.
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Slaw. Add a dollop of Mexican Crema, fold in half, and serve immediately.