 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A California classic, these tacos rely on quality fishand a boost from a dry rubto set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips. 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 |
Directions:
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.
|
|