Woo-Hoo Fish Tacos

• Pico de gallo:
• 2 plum tomatoes, seeded, chopped
• 1/4 small yellow onion, finely chopped
• 4 scallions, white and light-green parts only, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon fresh lemon juice (optional)
• 1/2 teaspoon chopped fresh oregano
• 1 jalapeno, stemmed, seeded, minced
• Kosher salt
• freshly ground black pepper
• Crema:
• 1/4 c light mayo
• 1/4 c light sour cream
• 1 tsp lime juice
• 1 tsp lime zest
• kosher salt
• Tacos:
• 1/2 tablespoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1-pound mahi-mahi fillet
• Vegetable oil (for brushing)
• 8 6" corn tortillas, warmed
• 1 cup finely shredded cabbage

1. For pico de gallo:
2. Combine first 7 ingredients in food processor. Season to taste with salt and pepper.
3. For crema:
4. All ingredients in a serving bowl
5. For tacos:
6. Warm up oil in a cast iron pan on medium high. Combine all dried spices in a small bowl. Sprinkle over fish. (leave some fish unseasoned for the kids.) Grill fish until cooked through, about 4 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema.

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

Taken from www.epicurious.com/recipes/member/views/woo-hoo-fish-tacos-52047411 (may not work)