INGREDIENTS
Pico de gallo
5 plum tomatoes, seeded, chopped
½ small yellow onion
4 scallions, white and light green parts, thinly sliced
½ cup fresh cilantro
1 tsp. fresh lemon juice
1 tsp. chopped fresh oregano
1 jalapeno, stemmed, seeded, minced
Salt and black pepper
Cream
¼ cup heavy cream
2 TBSP. sour cream
Salt and pepper
Hot pepper sauce
Tacos
1 TBSP. paprika
1 tsp. garlic powder, onion powder, dried oregano, dried thyme, and salt.
½ tsp. black pepper
¼ tsp. cayenne pepper
1 1 lb. mahi fillet
Vegetable oil
8 6 inch tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges
DIRECTIONS
Combine first 7 ingredients in medium bowl; season with salt and pepper.
Heat grill to high.
Combine all dried spices in small bowl.
Sprinkle over fish.
Brush grate with oil.
Grill fish until cooked through, about 5 minutes per side.
Using a fork, coarsley shred fish.
Fill tortillas with fish, cabbage and pico de gallo.
Drizzle with the cream. Squeeze with fresh lime wedges.
