INGREDIENTS

2 Tbsp chopped fresh dill

2 Tbsp chopped fresh thyme leaves

6 garlic cloves, minced

6 mahi-mahi fillets

4 tsp olive oil

Salt and pepper

12 warm corn tortillas

For Toppings

1 cup salsa

1 cup shredded red cabbage

½ cup chopped tomatoes

1/3 cup chopped fresh cilantro

Lime wedges

PREPARATION: Serves 6

Preheat grill to medium-high.

Combine dill, thyme and garlic in a small bowl; set aside.

Rinse fish and pat dry. Rub olive oil on each side of fish and press herb-garlic mixture into each side.

Place fish on grill and cook 3 to 5 minutes on each side or until fish flakes easily. Transfer to a serving platter and chop fillets to break the meat apart into large chunks.

To assemble tacos, stack 2 tortillas and top with fish, cabbage, salsa, tomatoes and cilantro. Serve with lime wedges.