Camp-Stove Fish Tacos for Canoeing Trips

Ingredients

• •1/4 cup Olive oil
• •1 teaspoon Ground cardamom
• •1 teaspoon Paprika
• •1 teaspoon Salt
• •1 teaspoon Pepper
• •6 ounces Mahi mahi fillets
• •12 6 inches Corn tortillas
• •2 cups Red cabbage
• •1 cup Fresh cilantro
• •to taste optional Salsa verde
• •2 medium Limes
• •to taste Tapatio preferred Hot pepper sauce

Equipment

• • Grill
• • Baking dish
• • Fish spatula
• • Tortilla warmer

Instructions

1. 1In a 13x9-inch baking dish, whisk together olive oil, ground cardamom, paprika, salt and pepper. Add the mahi mahi fillets and turn to coat them evenly in the marinade. Cover and refrigerate for 30 minutes.
2. 2Preheat the grill to medium-high heat. Drain the mahi mahi fillets and discard the marinade. Grill the mahi mahi while covered for 4-5 minutes on each side or until the fish flakes easily with a fork.
3. 3Place the corn tortillas on the grill rack and heat for 30 to 45 seconds on each side or until warmed through and slightly charred.
4. 4To assemble the tacos, divide the grilled mahi mahi among the warmed tortillas. Top each with chopped red cabbage and fresh cilantro. If desired, add a spoonful of salsa verde. Finish with a squeeze of lime juice and a dash of hot pepper sauce to taste.