¼ cup Sour Cream
¼ cup Mayonnaise
Zest of 1 Lime
Juice of Half a Lime (about 2 tbsp.)
½ tsp. Kosher Salt, plus more to taste
¼ cup Chopped Cilantro
Black Pepper, to taste
3 cups Shredded Cabbage
4 tsp. Chili Powder
2 tsp. Lime Juice
1 tsp. Cumin
1 tsp. Onion Powder
1 tsp. Garlic Powder
1.5 tsp. Kosher Salt
½ tsp. Black Pepper
2 lbs. Mahi Mahi or Halibut Fillets (½-inch thick)
2-3 Ears of Corn
In a large measuring cup, combine sour cream, mayonnaise, lime zest, lime juice, and a pinch of kosher salt. Stir well to fully combine. Then stir in the chopped cilantro. Taste for seasoning and add black pepper and a little more kosher salt if needed.
Pour the dressing over the 3 cups of finely sliced cabbage and toss to coat the cabbage. Set aside.
Now, we will make a rub paste for the fish. Combine chili powder, cumin, onion powder, garlic powder, kosher salt, pepper and lime juice in a small bowl and stir well to fully incorporate and make a paste. Set aside.
Use a spoon to rub the paste all over each piece of fish. I am using Mahi Mahi, halibut is a great alternative. Set the rubbed fish aside while we get everything ready to grill.
If you’re grilling over gas or coals, heat the grill to medium-high and when the grates are hot, rub them with a vegetable oil-soaked paper towel. Use grill tongs to grip the paper towel.
If you’re doing this on a grill pan, do the same thing: turn the burners to medium-high and let the cast iron grill pan heat up. When it’s hot, oil the pan with the same tong/oiled paper towel method.
Get the corn going first. Turn the corn every few minutes, or so until it gets a bit of charring and browning. Then pull the corn ears off and let them cool.
Let the fish grill for about 3-4 minutes before flipping. The fish will release easily when it’s ready to flip, so don’t force it. While the fish is grilling, start warming the tortillas, two at a time on the bottom portion of the grill pan. Flip the tortillas every 30 seconds or so. Place them in a tortilla warmer as they become hot and soft. Repeat with however many you want.
After about 3-4 minutes on each side, the fish should be ready. It should be opaque and slightly firm to the touch. Pull the fish off the grill and set on a plate. Let the fish rest for a few minutes. Then use two forks to pull the fillets apart into bite-sized pieces.
While the fish is resting, slice the corn off the cobs, into the slaw. And toss to incorporate the corn kernels.
Squeeze a little fresh lime over the pulled fish and we’re ready to go!
Scoop a serving of fish into a warm tortilla, top with slaw. You can add sliced avocado and salsa if you like. Serve with tortilla chips and salsa.