INGREDIENTS
- 1 tablespoon ground cumin
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 ½ pounds Mahi Mahi or Tilapia filets (cut lengthwise)
- 1 tablespoon vegetable oil
- 8 soft corn tortillas 6-inch or smaller (street style)
- Lime wedges
- 1 cup red cabbage (shredded)
- 1 cup green cabbage (shredded)
- 1 cup tomatoes diced
Avocado Cilantro Aioli
- 1 ripe medium avocado (peeled and pitted)
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 3 tablespoons freshly squeezed lime juice
- ¼ cup fresh chopped cilantro leaves
- ½ jalapeno pepper (seeds removed and rough chopped)
- 2 cloves garlic (rough chopped)
- ½ teaspoon cumin
- salt to taste
DIRECTIONS
For the aioli, combine avocado, sour cream, mayonnaise, lime juice, cilantro, jalapeno pepper and seasonings in a blender. Process until smooth. Transfer to a small bowl and refrigerate.
For the fish, combine dry spices in a bowl. Sprinkle and rub seasoning evenly over both sides of the fish filets.
Heat oil in a large grill pan (or sauté pan) over medium-high heat. Add fish and cook 2-4 minutes on each side or until just cooked through.
Heat tortillas to desired doneness. Divide fish evenly among tortillas. Spoon aioli in a Ziploc bag and cut the corner of the bag (to make a small opening). Top off with sauce, tomatoes, shredded cabbage and an additional squeeze of lime (if desired).