Grilled Fish Tacos

Serves 4

1 pound mahi-mahi

Juice of 2 limes

¼ cup olive oil

3 cloves garlic (minced)

½ teaspoon ground cumin

½ teaspoon garlic salt

½ teaspoon freshly ground black pepper

2 cups shredded green cabbage

1 cup finely sliced green onion

½ medium yellow onion (thinly sliced) 

1 cup coarsely chopped fresh cilantro

1½ cups favorite salsa (or see recipe: Fresh Salsa or Salsa Verde) 

1½ cups sour cream

8 corn tortillas

 

1. In a bowl, whisk together lime juice, oil, garlic, cumin, garlic salt, and pepper. Add fish. Cover and refrigerate for up to 30 minutes.
2. Remove from refrigerator and allow fish to sit at room temperature for approximately 5 minutes.
3. Preheat grill.
4. Place fish on hot, oiled grill grate. Cook until fish begins to turn opaque in the center and flakes, approximately 5 minutes. Flip and grill for an additional minute. Remove from heat. Transfer to a cutting board. Allow to rest for approximately 3-4 minutes. Separate fish into bite-size pieces with a fork.
5. Warm tortillas. Place fish in each tortilla. Garnish with cabbage, green onion, yellow onion, cilantro, salsa, and sour cream. Serve immediately.