The Ultimate Fish Tacos

• 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)

1. In a 13x9-in. baking dish, whisk the first five ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
2. 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.
3. 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.

olive oil, ground cardamom, paprika, salt, pepper, mahi, corn tortillas, red cabbage, fresh cilantro, salsa verde, medium limes, pepper sauce

Taken from www.tasteofhome.com/recipes/the-ultimate-fish-tacos/ (may not work)