Grilled Mahi-Mahi Tacos

Ingredients for Grilled Mahi-Mahi Tacos

• 5 plum tomatoes, seeded, chopped

• 1/2 small yellow onion, finely chopped

• 4 spring onions, white and light-green parts only, thinly sliced

• 1/2 cup chopped fresh coriander

• 1 teaspoon fresh lemon juice

• 1 teaspoon chopped fresh oregano

• 1 jalapeño, stemmed, seeded, minced

• Kosher salt

• freshly ground black pepper

• 60ml double cream

• 2 tablespoons soured 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 teaspoons freshly ground black pepper

• 1/4 teaspoons cayenne pepper

• 450g mahi-mahi fillet

• Vegetable oil (for brushing)

• 8 6" corn tortillas, warmed

• 1 cup finely shredded cabbage

• 1 lime, cut into wedges

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

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

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.