Tools You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chefs knife
- Nonstick pan
- Baking sheet
- Small mixing bowl
- Medium mixing bowl
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons olive oil
- 1 ½ teaspoons honey
- 1 tablespoon red vinegar
- 8 soft corn tortillas (4–6-inch diameter)
- 1 lb. Mahi Mahi or other white fish, skinless
- 2 green onion or scallions, roughly chopped
- ½ red bell pepper, diced
- 1 cup fresh or frozen mango, diced
- ½ cup red or white cabbage, shredded
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- 1 lime zested, optional
Using a fork or whisk in a medium bowl, mix the cumin, chili powder, oregano, paprika, pepper, and a pinch of salt together.
Place fish on a baking sheet and lightly coat each side with the seasoning, coating evenly and set aside.
Combine topping mixture
In a medium-sized mixing bowl whisk together vinegar, lime zest, lime juice, honey, and cilantro. Place the green onion, red pepper, mango, and cabbage in a bowl and toss with tongs to coat and set aside.
Place a nonstick pan over medium heat, and add olive oil.
Once the oil is hot, place fish in the pan and cook until golden brown. Using a spatula flip the fish over and cook until the second side has browned. About 4–6 minutes per side or until fish flakes apart easily.
Flake fish apart
Remove fish to a plate and flake apart.
Top with mixture and serve
Place on fish corn tortillas using tongs and top with mango and cabbage mixture.