finally fish tacos

From Food Network / Epcot catering. I modified to do 1/2 size spices than is here, but kept same ratios. I increased the cinnamon and left out the red pepper, cayenne pepper, and dill. Other modifications below.

• 
  
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt - used regular.
  
• 1/4 tablespoon ground cinnamon
• 1/4 tablespoon red pepper flakes - skipped
  
• 1/4 tablespoon cayenne pepper - skipped
  
• 1/2 tablespoon dill seed - skipped
  
• 1/2 tablespoon ground black pepper
• 1/2 cup soy sauce - used only enough to marinate but not swim
  
• 2 pounds fillet mahi mahi with skin - used frozen fillets
  
• 1/4 cup peanut oil - skipped / sauteed in nonstick pan with small bit of margarine
  
• Mini taco shells - used brown rice, lettuce wraps, and soft corn tacos
  
• Pico de Gallo, store bought - skipped
  
• Chopped fresh cilantro leaves - skipped
  

Directions

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. (I did less) Drained. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling. (I did less)

Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. (I used some water and finished the steaming after browning)

Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.