Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 2 cloves minced garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb Mahi Mahi fillets, cut into 1-inch wide strips
  • 1 tbsp neutral oil
  • 2 cups shredded red cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp Sriracha
  • 1/4 tsp garlic powder
  • 8 corn tortillas
  • 1 lime, cut into wedges

Instructions:

  1. In a bowl, whisk together olive oil, lime juice, garlic, and spices. Toss the Mahi Mahi strips in the mixture until fully coated and let sit at room temperature for 10 minutes.
  2. Combine shredded cabbage, cilantro, vinegar, olive oil, and salt. Mix well and refrigerate until ready to serve.
  3. Whisk together sour cream, lime juice, Sriracha, and garlic powder until smooth.
  4. Preheat grill or grill pan to medium-high heat and brush grates with neutral oil.
  5. Place Mahi Mahi strips on the grill and cook for 3–4 minutes per side until the internal temperature reaches 145°F (63°C).
  6. Warm corn tortillas over an open flame or in a dry pan for 30 seconds per side.
  7. Assemble by placing two strips of fish in each tortilla, topping with red cabbage slaw, and drizzling with creamy lime sauce.
  8. Serve immediately with fresh lime wedges.