Fish Tacos with Cilantro Sauce and Cabbage

I have this obsession with cilantro sauce ever since I had a Mexican salad with a cilantro pepitas dressing last year. This cilantro sauce is no where near as complicated as the dressing but somehow it still packs fire.

For the marinade I do not have any measurements except think a “dash here and a dash there.” All I did was pour some of the spice in my palm and using my fingers I sprinkled it over the fish. I like the taste of cumin so I sprinkled a lot. If you are unsure try using a 1/2 teaspoon to 1 teaspoon each of the spices. Except for the red pepper flakes. If you like fire go ahead otherwise only use 1/8-1/4 teaspoon. Because there is oil in the marinade (a tip I learned from The Good Mood Food Blog) you should not need to add anymore to the pan before cooking.

Cilantro Sauce:
1 handful green onions
1 handful cilantro
3 tbsp light mayonnaise or plain yogurt
3 tbsp light sour cream
Juice from 1 small lime
Salt and pepper to taste
1 large garlic clove minced

Throw all the sauce ingredients into a food processor. Pulse several times until sauce is smooth; set aside.

Fish Marinade:
2 (3-4 oz) Mahi Mahi steaks
Olive oil
1 lime
Ground cumin
Paprika
Red pepper flakes
1 garlic clove, minced
Kosher salt

Place fish in a baking dish. Drizzle olive oil and lime juice over the fish. Season with cumin, paprika, red pepper garlic and salt. Let sit for 15 minutes to an hour in the refrigerator. Grill fish in a skillet or on a grill for 2-4 minutes each side or until the fish easily flakes and is opaque.

To serve:
4 (6-inch) corn or flour tortillas
Shredded cabbage or lettuce
3-4 radishes, sliced (optional)
Avocado, sliced (optional)
Cilantro Sauce

Heat tortillas on the grill for crispier or in the microwave. Slice or flake fish and place in tortillas. Pile cabbage on top of fish, then add a dollop of cilantro sauce. Makes 4 tacos