1 green chile or jalapeño pepper, seeded and minced
1/3 cup thinly sliced scallions
1 lime, juiced and zested
1 tbsp unseasoned rice vinegar
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh mint
Prepare slaw: In a medium bowl, add all slaw ingredients. Toss to combine and set aside in refrigerator, covered, until ready to serve.
Preheat grill to medium. Place a large sheet of aluminum foil on a baking sheet and lightly mist it with cooking spray.
In a plastic bag with a zip-top closure, combine coriander and cumin seeds. Gently crush seeds with a rolling pin or flat side of a meat tenderizer. Empty crushed seeds onto a large plate.
Rinse mahi mahi and pat dry with paper towels. Gently press both sides into seed mixture and place fish on foil-lined baking sheet. Transfer baking sheet to grill, cover and cook for 10 minutes, or until fish is just opaque at the centre and flakes easily with a fork. Remove from grill and carefully wrap edges of foil around fish to keep warm (use oven mitts or tongs for assistance).
Warm tortillas on grill for 1 to 2 minutes per side.
To assemble tacos, slice fish into 1- to 2-inch pieces. Divide evenly among tortillas and top each with about 1/2 cup slaw.
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).