Grilled Wahoo Tacos with Cumin Crema
For the grilled wahoo:1/4 c Mexican lime olive oil
1 tsp cumin powder
1 tsp coriander powder
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/2 lbs wahoo (ono) fillets, cut into pieces about 1 1/2" by 5"
Combine oil, spices, salt and pepper in a gallon-sized zip-top bag. Squeeze to blend. Add fish fillets in a single layer, rotating bag and fillets to coat evenly. Let stand, refrigerated, for at least 30 minutes and up to overnight.
Preheat an outdoor grill or an indoor grill pan. Remove fish from marinade; grill 2 minutes per side or until just done, brushing with marinade as needed to prevent sticking.
For the cumin crema: 1/2 c sour cream
Juice of 1 lime
1/2 tsp cumin powder
1/4 tsp salt
2 tsp milk, or as needed to make a sauce-like consistency
Combine all ingredients (sour cream through milk) in a small bowl. Set aside, refrigerated, until tacos are ready to serve.
For the tacos:12 corn tortillas
1 1/2 cups shredded green cabbage
1 cup pico de gallo salsa
1/2 c chopped cilantro
To serve:Place a piece of fish in a steamed corn tortilla. Drizzle with cumin crema. Top with shredded cabbage, chopped cilantro and pico de gallo salsa. Serve with lime wedges alongside.