“If you want a good time, come to the beach! There are lots of beautiful women. You wouldn’t happen to be… rich?”
- ¼ cup olive oil
- ½ tablespoon ancho chile powder
- ½ tablespoon dried oregano
- ½ tablespoon ground cumin
- ¼ cup chopped cilantro
- 1 jalapeno, chopped
- 1 lb. mahi-mahi or other firm whitefish
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice (about ½ a lime)
- 8 corn tortillas
- Chopped green cabbage
- Fresh salsa or pico de gallo
- 2 limes, cut into wedges
Pour olive oil into a casserole dish and whisk in spices, cilantro, and jalapeno. Add fish and turn to coat on all sides. Marinate in the refrigerator for about 20 minutes, up to an hour.
Prepare a grill to high heat. Meanwhile, whisk together mayonnaise and lime juice in a small bowl and set aside in the refrigerator.
Grill the fish for about 4 minutes on one side, 2 minutes on the other side, covered throughout, until it flakes easily. Wrap in foil and set aside. Grill the tortillas on both sides until warm. Place a piece of fish into each tortilla and drizzle with 1 teaspoon of lime-mayonnaise sauce.
Serve tacos with cabbage and salsa and squeeze a lime wedge on top before eating. Makes 8 tacos.