Grilled Fish Tacos with Cumin Crema

Ingredients

The Homemade Corn Tortillas

• 2 cup masa harina (corn flour, such as Maseca)
• 1 ½ cup warm water (plus more if needed)
• ½ tsp salt

The Grilled Fish

• 1 lb mahi mahi fillets, cut into uniform strips
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• Salt and pepper

The Cabbage-Radish Slaw

• 2 cup white cabbage, shredded paper-thin
• 3-4 red radishes, sliced into paper-thin rounds
• ¼ cup fresh cilantro, roughly chopped
• 1 tbsp fresh lime juice
• 1 tsp olive oil
• Salt to taste

The Cumin Crema & Toppings

• ½ cup sour cream (or Mexican crema)
• 1 tbsp fresh lime juice
• ½ tsp ground cumin
• ¼ tsp garlic powder
• Salt and coarsely cracked black pepper
• 1 large avocado, pitted and thinly sliced

Directions

Press and Cook the Tortillas

1. Mix the dough: In a medium bowl, stir together the masa harina and salt. Gradually pour in the warm water, kneading with your hands until a smooth, pliable dough forms (resembling Play-Doh). If it's too dry or cracks, add water 1 tablespoon at a time. Cover with a damp towel for 10 minutes.

2. Press: Heat a dry cast-iron griddle or comal over medium-high heat. Divide the dough into golf-ball-sized portions. Use a tortilla press lined with plastic wrap to press each ball into a thick, rustic round.

3. Cook: Peel the tortilla off the plastic and place it on the hot griddle. Cook for 1 minute until bubbles begin to form, flip and cook for 1-2 minutes until lightly blistered, then flip one final time for 15 seconds. Keep warm in a clean kitchen towel.

Toss the Shaved Slaw & Whip the Crema

1. The Slaw: In a medium bowl, combine the paper-thin shredded cabbage, radish rounds, and chopped cilantro. Toss with the lime juice, olive oil, and a pinch of salt. Set aside to wilt slightly.

2. The Crema: Whisk together the sour cream, lime juice, ground cumin, garlic powder, and a pinch of salt until smooth and drizzleable.

Grill the Mahi Mahi

1. Season: Pat the mahi mahi strips completely dry. Rub with olive oil and coat evenly with the garlic powder, onion powder, chili powder, salt, and pepper.

2. Grill: Preheat a grill or grill pan to medium-high heat. Oil the grates. Grill the fish for 3-4 minutes per side until it develops nice char marks and flakes easily with a fork.

Plating

1. Lay two or three warm, hand-pressed corn tortillas onto the center of a wide white plate.

2. Place a piece of grilled mahi mahi into each tortilla, followed by a generous mound of the crisp cabbage-radish slaw.

3. Top each taco with two prominent, overlapping slices of fresh avocado and a few whole cilantro leaves.

4. Drizzle the cumin crema across the tacos and add a few artistic dots of crema directly onto the white plate. Finish with a scatter of coarsely cracked black pepper over the entire plate.