Grilled Mahi-Mahi Tacos

Name: Grilled Mahi-Mahi Tacos
Cuisine: American, Mexican, Latin American
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

3 steps

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.

Updated at: Thu, 17 Aug 2023 12:59:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories357.9 kcal (18%)

Total Fat13.1 g (19%)

Carbs37.7 g (15%)

Sugars4.7 g (5%)

Protein26.7 g (53%)

Sodium1174.4 mg (59%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Instructions

Pico de gallo

Step 1

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

For crema

Step 2

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

For tacos

Step 3

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.

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