GRILLED FISH TACOS WITH SRIRACHA SOUR CREAM

GRILLED FISH TACOS WITH SRIRACHA SOUR CREAM: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

2 tablespoons (30 ml) olive oil
2 limes, juiced, divided
1 tablespoon (7 g) + 1/2 teaspoon (1 g) Sriracha-Like Seasoning, divided
1 pound (455 g) mahi-mahi fillets
2 tablespoons (30 ml) vegetable oil
1/2 cup (115 g) sour cream
11/2 cups (105 g) shredded cabbage
1/4 cup (4 g) chopped fresh cilantro, plus more for serving
1 jalapeño, seeded if desired and sliced (optional)
8 flour tortillas
1 cup (120 g) shredded sharp cheddar cheese
Restaurant-Style Salsa

Cooking Instructions:

In an airtight container or large zip-top bag, combine the olive oil, juice of 1 lime, and 1 tablespoon (7 g) of the seasoning. Add the fish, toss to coat, and seal. Refrigerate for 30 minutes.

In a large skillet, heat the vegetable oil over medium-high heat. Remove the fish from the marinade and place it in the pan. Leave it there for about 5 minutes, until a brown, crispy layer has formed on the bottom. With a spatula, gently flip the fish over and cook for 4 to 5 minutes, until the fish is cooked through. Transfer the fish to a cutting board and coarsely chop it.

In a medium bowl, whisk together the sour cream, remaining juice of 1 lime, and remaining 1/2 teaspoon (1 g) seasoning. In another bowl, toss together the shredded cabbage, cilantro, and jalapeño, if using.

To assemble the tacos, place a layer of slaw on each tortilla, sprinkle with shredded cheese, top with fish, then add some salsa, Sriracha sour cream, and cilantro