Ingredients
Pico de gallo:
2 plum tomatoes, seeded, chopped
1/4 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon fresh lemon juice (optional)
1/2 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 c light mayo
1/4 c light sour cream
1 tsp lime juice
1 tsp lime zest
kosher salt
Tacos:
1/2 tablespoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
Preparation
For pico de gallo: Combine first 7 ingredients in food processor. Season to taste with salt and pepper.
For crema: All ingredients in a serving bowl
For tacos: Warm up oil in a cast iron pan on medium high. Combine all dried spices in a small bowl. Sprinkle over fish. (leave some fish unseasoned for the kids.) Grill fish until cooked through, about 4 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema.
