Grilled Mahi Mahi Tacos

By á-4010

A California classic, these tacos rely on quality fish—and a boost from a dry rub—to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Ingredients

• Pico de Gallo
• 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 and freshly ground black pepper
• Crema
• 1/4 cup heavy cream
• 2 tablespoons sour cream
• Kosher salt and freshly ground black pepper
• Hot pepper sauce
• Tacos
• 1 tablespoon paprika
• 1 teaspoon each garlic powder, onion powder, dried oregano, dried thyme, and 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

Preparation

Step 1

Pico de Gallo

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

Crema

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

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.