Grilled Mahi-Mahi Tacos

Ingredients

• 0.5 cup cilantro leaves fresh chopped
• 1  jalapeno minced stemmed seeded
• 1 tablespoon paprika 
• 8  corn tortillas warmed
• 1 teaspoon garlic powder 
• 1  lime cut into wedges
• 2 tablespoons cream sour
• 0.3 teaspoon ground pepper 
• 1 teaspoon oregano fresh chopped
• 1 teaspoon thyme dried
• 1 teaspoon juice of lemon fresh
• 4  spring onion white thinly sliced
• 1 cup cabbage shredded finely
• 4 servings hot sauce hot
• 1 teaspoon onion powder 
• 0.5 small onion yellow finely chopped
• 1 teaspoon oregano dried
• 1 teaspoon kosher salt 
• 5  plum tomatoes seeded chopped
• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cup heavy whipping cream 
• 1 pound mahi-mahi 
• 4 servings vegetable oil (for brushing)
• 1  frangelico stemmed seeded minced
• 1  frangelico minced stemmed seeded

Equipment

• bowl
• whisk
• grill

Directions

1. Combine first 7 ingredients
2. in a medium bowl. Season to taste with salt
3. and pepper.
4. Whisk cream and sour cream in a
5. small bowl to blend. Season to taste with
6. salt, pepper, and hot sauce.
7. Build a medium-hot fire in a charcoal
8. grill, or heat a gas grill to high.
9. Combine all
10. dried spices in a small bowl.
11. Sprinkle over
12. fish.
13. Brush grill grate with oil. Grill fish until
14. cooked through, about 5 minutes per side.
15. Using a fork, coarsely shred fish.
16. Fill tortillas with fish, cabbage, and pico
17. de gallo.
18. Drizzle with crema. Squeeze fresh
19. lime wedges over tacos.