Description
Savor these delicious paprika-spiced mahi mahi tacos with a tangy twist of salsa verde and fresh vegetable toppings in just 30 minutes.
Ingredients
- 1/4 cup olive oil
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 mahi mahi fillets (6 ounces each)
- 12 corn tortillas (6 inches)
- 2 cups chopped red cabbage
- 1 cup chopped fresh cilantro
- salsa verde, optional
- 2 medium limes, cut into wedges
- hot pepper sauce (tapatio preferred)
Directions
- In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
- Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
- To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
