Tacos:
1 pound fresh mahi mahi, cut into 4-ounce fillets
1 pound fresh mahi mahi, cut into 4-ounce fillets
2 tablespoons finely chopped fresh cilantro
1 garlic clove, finely chopped
2 tablespoons olive oil
Sea salt and freshly ground black pepper
1 tablespoon (about) canola oil, for brushing grill
8 corn tortillas
1/4 head green cabbage, thinly sliced
2 avocados, peeled, pitted, thinly sliced
1/3 cup crema mexicana or stirred sour cream
1/3 cup fresh cilantro leaves
4 lime wedges
2 ripe tomatoes, chopped
1/2 white onion, chopped
1 red jalapeño chile, seeded, finely chopped
2 tablespoons fresh cilantro, coarsely chopped
2 tablespoons (about) fresh lemon juice
The mahi mahi can marinate for up to 6 hours, covered and refrigerated. The pico de gallo can be made up to 2 hours ahead, covered and kept at cool room temperature.
Lay the mahi mahi on a platter. Scatter the chopped cilantro and garlic over the fish, then drizzle with the olive oil. Gently massage the marinade into the fish and season with salt and pepper. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.
In a medium bowl, stir the tomatoes, onion, jalapeño chile, and cilantro. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.
Prepare the barbecue for medium-high heat.
Brush the grill grate with canola oil then place the fish on the grill. Grill the fish until it is cooked through and opaque and golden brown with grill marks, about 3 minutes per side. Transfer the fish to a cutting board and let rest for 2 minutes.
Meanwhile, warm the tortillas on the grill until they are heated through. Transfer the tortillas to a clean towel to keep warm.
Slice the fish into about 1-inch strips. Divide the fish among the warm tortillas. Top with the cabbage, avocado slices, pico de gallo, and crema. Scatter the cilantro leaves over the tacos. Serve with the lime wedges.