Grilled Mahi Mahi Tacos and Roasted Corn with Manchego & Lime

Yum, yum, yum! This was my first time trying Mahi Mahi. I will say I was a little disappointed when I went to Whole Foods and they didn't have fresh Mahi Mahi, but I had already bought all the other ingredients for these tacos so I just bought frozen fillets. I must say not too bad! My fiance and I made this meal on a weeknight. It is a little time consuming if it's your first time, but it's well worth it! It was fresh and delicious. I'm so glad I decided to start eating fish! If you're a beginner in the fish world this is a must try!

Grilled Mahi Mahi Tacos:

serves 4

Pico De Gallo

5 plum tomatoes chopped

1/2 small yellow onion chopped

Cilantro chopped

Fresh lemon juice

Oregano

1 jalepeno seeded

Crema

1/4 heavy cream

2 tbsp. sour cream

Salt and pepper to taste

Tacos

1tbsp. paprika

1tsp. each, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, and pepper

1/4tsp. cayenne pepper

1lb mahi mahi fillet 

Vegetable oil (for brushing)

8 6" corn tortillas, warmed

1 cup finely shredded cabbage

1 lime, cut into wedges

Pico De Gallo: Combine pico ingredients season to taste with salt and pepper

Crema :Whisk cream and sour cream to blend, season to taste with salt and pepper

Tacos: Build a medium hot fire in a charcoal grill or heat a gas grill to high. Combine all dried spices and sprinkle over fish. Brush grill with oil. Grill fish until cooked though, about 5 minutes per side. Shred fish with fork. Build your tacos , drizzle with cream and squeeze lime juice over tacos. Enjoy!

Roasted Corn with Manchego & Lime

serves 8

6 ears of corn, unhusked

2tblsp evoo (extra virgin olive oil)

2tblsp unsalted butter

Salt and Pepper to taste

1 jalepeno seeded, finely sliced

1/2tsp crushed red pepper flakes

1 lime cut into wedges

1 cup finely grated Manchego cheese

2tsp grated lime zest

Preheat oven to 450. Roast unhusked corn turning occasionally, until heated through and crisp-tender, about 15 minutes. Once cooled shuck kernels. (A useful note: if you have an angel food cake pan set corn in center of tube and husk into pan) Heat oil in skillet and saute kernels, 3-5 minutes. Add butter, stir until melted and add salt and pepper to taste. Transfer to bowl, sprinkle jalepeno and red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese and lime zest.

*slightly adapted from bon appetit magazine

*you may keep seeds in jalepenos if you like your food to have a little heat (I personally don't think the corn needs the seeds with the addition of the crushed red pepper flakes)