Grilled Mahi-Mahi Tacos
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- kosher salt
- 1 teaspoon onion powder
- 1/4 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons sour cream
- 1 lime, cut into wedges
- 1 teaspoon fresh lemon juice
- hot pepper sauce
- 1/2 cup chopped fresh cilantro
- 1 teaspoon chopped fresh oregano
- Carbohydrate 35 g(12%)
- Cholesterol 106 mg(35%)
- Fat 14 g(22%)
- Fiber 7 g(29%)
- Protein 27 g(53%)
- Saturated Fat 5 g(25%)
- Sodium 803 mg(33%)
- Calories 358
PreparationFor pico de gallo: Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper. For crema: Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce. 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.
PreparationFor pico de gallo: Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper. For crema: Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce. 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.
