Entree: United States Minor Outlying Islands – Grilled Fish Tacos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 mahi-mahi fillets, approx. 4 oz (115 g) each (about 1 lb (454 g) total)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) orange juice (about 1/2 orange)
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- Salt and pepper
- 8 small corn tortillas (6-in (15 cm))
- 2 cups (160 g) shredded green cabbage
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or Mexican crema
- 1 tbsp (15 ml) lime juice (for crema)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced
- Lime wedges, for serving

Show original ingredient measurements

- 4 mahi-mahi fillets, approx. 4 oz (115 g) each (about 1 lb / 454 g total)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) orange juice (about 1/2 orange)
- 1 tsp (5 g) chili powder
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) smoked paprika
- 1/2 tsp (2.5 g) garlic powder
- Salt and pepper
- 8 small corn tortillas (6-in / 15 cm)
- 2 cups (160 g) shredded green cabbage
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or Mexican crema
- 1 tbsp (15 ml) lime juice (for crema)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 ripe avocado, sliced
- 1/4 red onion, thinly sliced
- Lime wedges, for serving

Instructions

1. Whisk together 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) orange juice, 1 tsp (5 g) chili powder, 1/2 tsp (2.5 g) cumin, 1/2 tsp (2.5 g) smoked paprika, 1/2 tsp (2.5 g) garlic powder, and a pinch of salt and pepper. Marinate the mahi-mahi fillets in the mixture for 15–20 minutes.
2. Meanwhile, toss 2 cups (160 g) shredded cabbage with 1 tbsp (15 ml) lime juice, 2 tbsp (8 g) chopped cilantro, and a pinch of salt; mix 1/4 cup (60 ml) mayonnaise with 1/4 cup (60 ml) sour cream (or crema) and 1 tbsp (15 ml) lime juice to make the crema.
3. Preheat a grill or grill pan over medium-high heat and oil the grates. Grill the marinated fillets 3–4 minutes per side (until opaque and flaky), then flake into large pieces with a fork.
4. Warm the 8 corn tortillas on the grill for 15–30 seconds per side. Divide the grilled fish among the tortillas, top with cabbage slaw, sliced avocado, red onion, a drizzle of crema, and extra cilantro. Serve with lime wedges.