Ingredients
- 1 1/4 pound mahi-mahi fillet, cut into 12 pieces shopping list
- 1 medium red onion shopping list
- 7 tablespoons fresh lime juice, divided shopping list
- 1/2 cup cider vinegar shopping list
- 1/4 cup sugar shopping list
- 1/4 cup chopped cilantro shopping list
- 1 tablespoon olive oil shopping list
- 2/3 cup mayonnaise shopping list
- 2/3 cup crema or sour cream shopping list
- 12 medium sized corn tortillas shopping list
- 6-8 radishes shopping list
- 1 or 2 firm-ripe avocados shopping list
- 1/2 small head, thinly sliced green cabbage shopping list
- 2 limes shopping list
How to make it
- Very thinly slice onion crosswise into rings with slicer. Set slicer aside. Heat vinegar, sugar, and 1/2 teaspoon salt in a small heavy nonreactive saucepan until sugar has dissolved. Remove from heat and stir in onion, then let stand until ready to use (about 25 minutes).
- Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.
- Whisk together mayonnaise, crema, 1/2 teaspoon salt, and remaining 3 tablespoons lime juice to make sauce.
- Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.
- Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring.
- Wrap tortillas in 2 foil packages and warm on grill, turning once, about 3 minutes total.
- Oil grill rack, then grill fish, covered, turning once, until opaque and just cooked through (for mahi-mahi), about 6 minutes total, about 4 minutes.
- Very thinly slice radishes with slicer. Halve, pit, and peel avocados, then cut into 1/2-inch-thick slices. Drain onions.
- Serve fish with tortillas, crema sauce, onions, and remaining toppings.
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