epicurious4.8
Grilled Mahi-Mahi Tacos
A Mexi-Cali classic, these grilled mahi mahi fish tacos will be a hit at any cookout—but they're equally good, and just as easy to make, on a weeknight.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Malibu Seafood📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare a grill for medium-high heat. Whisk ¼ cup heavy cream and 2 Tbsp. sour cream in a small bowl. Season with kosher salt, freshly ground pepper and add hot sauce to taste. Set crema aside.
. sour cream2 TbspHot sauce
2
Whisk 1 Tbsp. paprika, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. dried thyme, 1 tsp. garlic powder, 1 tsp. onion powder, ½ tsp. freshly ground pepper, and ¼ tsp. cayenne pepper in a small bowl to blend. Sprinkle spice mixture over one 1-lb. mahi-mahi fillet and press to adhere.
. paprika1 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. dried oregano1 tsp. dried thyme1 tsp. garlic powder1 tsp. onion powder1 tsp1-lb. mahi-mahi fillet1
3
Brush grate with vegetable oil. Grill fish until opaque throughout, about ⏱️ 5 minutes per side. Let cool slightly, then flake with a fork.
Vegetable oil (for grill)
4
Top 8 warmed corn tortillas with fish, followed by 1 cup thinly sliced cabbage, dividing evenly. Top with pico de gallo and drizzle with reserved crema. Serve tacos with lime wedges for squeezing over.
warmed corn tortillas8thinly sliced cabbage1 cup
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