Grilled Mahi-Mahi Tacos

mexican fish onion tomato cinco de mayo backyard bbq dinner californian seafood summer family reunion grill grill/barbecue cabbage sour cream cilantro tortillas bon appétit pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 4 servings

Source

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

Method

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

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

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.