I'm pretty sure that the big guy and I haven't had a fish taco that we didn't like; however, some are definitely better than others and I'd say last night's version tops the list.
Mahi Mahi aka Dorado is a warm water fish that according to Wiki "... can be found in the Caribbean Sea, on the west coast of North and South America, the Pacific coast of Costa Rica, the Gulf of Mexico, the Atlantic coast of Florida, Southeast Asia, Hawaii ..." They're highly prized by sport fisherman for being a "good catch" and I'll top that by saying highly prized by this particular "kitchenado" too. It makes an absolutely delicious taco, no question about that.
The big guy and I had picked our fish up at Trader Joe's in the freezer section and after it had thawed, I washed and dried it well, then marinated it for an hour in soy sauce. After that, it was coated in olive oil then topped with a rub made up of paprika, cumin, garlic powder, onion powder, salt, cinnamon, and red pepper flakes then grilled in the grill pan. By the way, the recipe also called for cayenne, dill seed and ground pepper, but my eyes stopped after the red pepper flakes and refused to look any farther. Isn't that a great excuse for saying I didn't follow the rest of the recipe?
Anyway after the fish sat for a while absorbing the flavors, the big guy cooked it on our Mario Batali grill pan for about 6 minutes, then flaked it onto a warm flour tortilla. Note, we didn't have taco sized tortillas but they all taste the same anyway and this saved yours truly from having to go back for a second one.
Our fish tacos were topped with a choice of two salsas - Salsa de Mariscos from John Conley's book, Salsa Brava Cocina which is a fresh salsa made from ripe tomatoes, cucumber, jalapenos, sweet onion, cilantro and salt. That's it! It's delicious with the spicy fish and made good use of the rest of the vegetables in our refrigerator. The second salsa was a mango/papaya one courtesy of Trader Joe's along with some avocado cream that we've bragged about several times before. It all made for a fabulous quick and easy Wednesday night dinner.