Makes 12 tacos
1½ pounds mahi mahi fillet, skinned and filleted into ½-inch strips
2 tablespoons olive oil
12 (6-inch) flour tortillas
Kosher salt
Freshly ground black pepper
2 cups shredded green cabbage
4 tomatoes, cut into wedges
Lime wedges
Cilantro-Chile Sauce
Makes 11/4 cups
1 cup Crema or sour cream
¼ cup cilantro leaves
1 to 2 charred jalapeño pepper, seeds removed for less heat
1 tablespoon lime juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Place first four ingredients into a blender or small food processor and blend until smooth. Season to taste with salt and pepper.
|  | Photo by Werner Segarra
| | | 1. Heat grill to high. When hot, brush grill bars and rub lightly with oil. Lay fish slices on a platter and brush with olive oil on both sides. Season each side with salt and pepper. Lay fish slices on the prepared grill and cook 2 to 3 minutes. The fish should just be cooked through and opaque. Place fish onto a warm platter and cover.
2. Quickly grill both sides of the tortillas and place in a tortilla warmer or a bowl covered with a towel.
3. Place 1 or 2 pieces of fish on a tortilla. Top with shredded cabbage, tomato, lime wedges, and cilantro-chile sauce and hot sauce on the side.
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