Ingredients

• 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 jalapeño, 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

Instructions

1. Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
2. For crema: Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
3. Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
4. For tacos: 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.
5. 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.