Ingredients
1/4 cup olive oil1 teaspoon ground cardamom1 teaspoon paprika1 teaspoon salt1 teaspoon pepper6 mahi mahi fillets (6 ounces each) 12 corn tortillas (6 inches)2 cups chopped red cabbage1 cup chopped fresh cilantroSalsa verde, optional2 medium limes, cut into wedgesHot pepper sauce (Tapatio preferred)
Preparation
In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes.
Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm.
To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.
