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

• salt and pepper to taste

Crema:

• 1/4 cup heavy cream

• 2 tablespoons sour cream

• salt and pepper to taste

• hot pepper sauce

Tacos:

• 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

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• Vegetable oil (for brushing)

• 8 6" corn tortillas, warmed

• 1 cup finely shredded cabbage

• 1 lime, cut into wedges