- 1/2 cup cilantro leaves
- 3 shots (about 1/2 cup) tequila
- 3 limes, juiced (about 6 tbsp.)
- 3 tablespoons vegetable or olive oil
- 1/2 shot (about 1 1/2 tbsp.) Cointreau or Grand Marnier
- 1 tablespoon plus 1 tsp. light agave or acacia honey
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 2 pounds mahi-mahi, cut into rectangular chunks
- Salt and pepper
- 1/2 pound white or green cabbage, shredded
- 2 avocados, pitted, flesh scooped out of the skins
- 1/2 cup Mexican crema, creme fraiche or sour cream
- 3 limes, 2 juiced (about 4 tbsp.), 1 halved
- Salt and pepper
- 3 vine or plum tomatoes, seeded and chopped
- 1 1/2 small red onions, 1/2 finely chopped, 1 very thinly sliced
- 2 large jalapenos, 1 seeded and finely chopped, 1 thinly sliced
- A small handful of cilantro, chopped
- 1 teaspoon light agave
- 16 corn tortillas (6-inch)
- 3 - 4 radishes, thinly sliced
In a food processor, combine the first eight marinade ingredients until the cilantro and garlic are finely chopped. Pour the marinade into a resealable plastic bag. Season the mahi-mahi with salt and pepper and add to the bag. Seal and chill for 20 minutes. Rinse out the food processor bowl.
Heat a griddle or grill pan over medium-high.
Place the cabbage in a small serving bowl.
In the food processor, combine the avocados, crema and juice of 1 lime. Season with salt; puree. Transfer the avocado sauce to a bowl.
In a medium bowl, combine the tomatoes, chopped red onion, chopped jalapeno and chopped cilantro to make pico de gallo; season with salt.
In a medium bowl, combine the sliced onion, sliced jalapeno, the juice of 1 lime and the agave. Season liberally with salt and pepper and toss to combine. Let stand a few minutes until juices form. Toss the pickled onions again before serving.
Working over a gas burner or in the preheated griddle pan, cook the tortillas until charred, about 30 seconds on each side. Wrap the tortillas in a cloth napkin or towel to keep warm.
Add the fish and the halved lime, cut sides down, to the griddle pan. Grill the lime until charred, 3 to 4 minutes. Grill the fish until opaque in the center and firm and browned at the edges, turning once, 7 to 8 minutes. On a serving platter, coarsely break up the fish; douse with the juice of the grilled lime.
Build the tacos with the tortillas, fish, cabbage, avocado sauce, pico de gallo, pickled onions and sliced radishes.