Mahi-Mahi Fish Tacos

• 2 pounds Mahi-Mahi
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 1/3 tsp kosher salt
• 1/2 cup Olive oil
• 4 tsp fresh lime juice
• 1 jalapeno finely chopped
• 2 tsp. fresh garlic, minced
• 8 small yellow corn tortillas or any other 6 inch tortilla you prefer
• Fresh pico de gallo or fresh salsa
• 3 cups finely shredded cabbage or lettuce

1. 1. Cut the mahi-mahi into uniform thickness pieces. I cut mine 1/2" thick by 1 inch wide by 2 inch long. Perfect balance between marinating surface to taco friendly size.
2. 2. Combine and blend well the dry ingredients (cumin, coriander and salt). Use about half this mixture to coat the fish. Then combine the remaining dry mixture with the olive oil, lime juice, jalapeno and garlic. Coat the fish with this marinade. I place mine in a large Ziplock bag to marinade for about 1-2 hours inside the refrigerator.
3. 3. Preheat a large frying pan to medium-high (no oil needed as the marinade will have enough oil to prevent sticking). You'll want to sear the fish but not overcook it or it will dry out. Working in batches, cover the frying pan with a single layer of fish. Cook 45 sec to 1 min on each side.
4. 4. Heat the tortillas (oven, stove or microwave) until they start to bubble. My favorite tortillas are the handmade tortillas out of yellow corn from "La Tortilla Factory" but any other should work fine.
5. 5. Load the tortilla with several pieces of the Mahi-Mahi and top it shredded cabbage or lettuce, salsa or pico de gallo or any other favorite of yours. Squeeze some fresh lime at the end and serve immediately. This recipe will yield 8 generous and delicious tacos.

mahimahi, ground cumin, ground coriander, kosher salt, olive oil, lime juice, fresh garlic, corn tortillas, fresh salsa, cabbage

Taken from www.epicurious.com/recipes/member/views/mahi-mahi-fish-tacos-50166986 (may not work)