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Grilled Mahi-Mahi Tacos

4 people

A California classic, these tacos rely on quality fish—and a boost from a dry rub—to set them apart.


    Pico de gallo:

  1. 5 plum tomatoes, seeded, chopped

  2. 1/2 small yellow onion, finely chopped

  3. 4 scallions, white and light-green parts only, thinly sliced

  4. 1/2 cup chopped fresh cilantro

  5. 1 teaspoon fresh lemon juice

  6. 1 teaspoon chopped fresh oregano

  7. 1 jalapeño, stemmed, seeded, minced

  8. salt and pepper to taste

  9. Crema:

  10. 1/4 cup heavy cream

  11. 2 tablespoons sour cream

  12. salt and pepper to taste

  13. hot pepper sauce

  14. Tacos:

  15. 1 tablespoon paprika

  16. 1 teaspoon garlic powder

  17. 1 teaspoon onion powder

  18. 1 teaspoon dried oregano

  19. 1 teaspoon dried thyme

  20. 1 teaspoon kosher salt

  21. 1/2 teaspoon freshly ground black pepper

  22. 1/4 teaspoon cayenne pepper

  23. 1 1-pound mahi-mahi fillet

  24. Vegetable oil (for brushing)

  25. 8 6" corn tortillas, warmed

  26. 1 cup finely shredded cabbage

  27. 1 lime, cut into wedges

Tags: Mahi Mahi, Recipes, Small Bites
Servings: 4


  1. For pico de gallo: Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.

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

  3. For tacos: 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.

Recipe Note

Recipe via Epicurious