Method

1. Lay the mahi mahi on a platter. Scatter the chopped cilantro (coriander) and garlic over the fish, then drizzle with the olive oil.

2. Gently massage the marinade into the fish and season with salt and pepper.

3. Set aside to marinate for 30 minutes, or cover and refrigerate to marinate for up to 6 hours.

4. To make the pico de gallo: Stir the tomatoes, onion, jalapeño chile, and cilantro in medium bowl.

5. Season to taste with lemon juice and salt; set aside at room temperature while finishing the tacos.

6. To make the tacos: Brush the grill grate with canola oil then place the fish on the grill.

7. Cook until the fish is cooked through and opaque and golden brown with grill marks, about 3 minutes per side.

8. Transfer the fish to a cutting board and let rest for 2 minutes.

9. Warm the tortillas on the grill heated through. Transfer the tortillas to a clean towel to keep warm.

10. Meanwhile, thinly slice the cabbage.

11. Slice the fish into 1-inch strips.

12. Divide the fish among the warm tortillas.

13. Top with the cabbage, avocados, pico de gallo, and crema.

14. Scatter the cilantro leaves over the tacos. Serve with the lime wedges.