Grilled Mahi-Mahi Tacos

• 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 jalapeno, 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

1. Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
2. Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
3. 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.

tomatoes, yellow onion, scallions, fresh cilantro, lemon juice, fresh oregano, kosher salt, freshly ground black pepper, heavy cream, sour cream, kosher salt, freshly ground black pepper, pepper sauce, paprika, garlic, onion powder, oregano, thyme, kosher salt, freshly ground black pepper, cayenne pepper, mahi, vegetable oil, corn tortillas, cabbage, lime

Taken from www.epicurious.com/recipes/food/views/grilled-mahi-mahi-tacos-366731 (may not work)