Half Baked Harvest Cookbook by Tieghan Gerard
Author:Tieghan Gerard [Gerard, Tieghan]
Language: eng
Format: azw3
ISBN: 9780553496390
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2017-09-11T16:00:00+00:00
1 tablespoon light brown sugar
1 tablespoon paprika
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1½ pounds mahimahi
Extra-virgin olive oil
1 (8-ounce) package cream cheese, at room temperature
8 corn or flour tortillas, warmed
Mango Salsa (this page; see Note)
Chopped fresh cilantro, for serving
Lime wedges, for serving
Heat a grill to high or a grill pan over high.
In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, thyme, salt, and pepper. Season the fish generously with the spice mix and then rub with olive oil to coat.
Grill the fish for about 4 minutes per side, or until cooked through. Remove and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
To assemble the tacos, spread some of the cream cheese on a warmed tortilla. Add some flaked fish and top with salsa. Garnish with fresh cilantro and serve with lime wedges alongside.
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