
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.
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