New category! A Precipe is a work in progress - something that's getting there, but not quite. Like tonight's grilled fish tacos.

These are inspired by the grilled mahi tacos I got at Yum! Kitchen and Bakery, which had a rich, spicy glaze grilled onto it. To attempt to replicate that flavor, I made a basic marinade, using:

• 1/3 tsp kosher salt
• 1 tsp cumin
• 1 tsp ancho chili powder
• 3 tbsp lime juice
• 2 tbsp olive oil

I added two of the mahi mahi filets (that Costco is thankfully carrying again) to a small zip-top bag, pourd in the marinade, and let it sit in the freezer for about 45 minutes. I then grilled off the fish, about three minutes per side, broke it up, and made up tacos with toasted corn tortillas, a bit of shredded Napa cabbage, sliced cherry tomatoes, and thinly sliced pickled peppers as toppers.

WHAT WENT RIGHT:

Mahi mahi is a great fish for this. The meaty texture and pronounced flavor stand up to the spice and acid. Also, I debated toasting corn tortillas, or being lazy and using flour ones. After tasting these with the corn, I'd never make them without. It's especially good if you can get some char on the tortillas when you toast them. A good way of doing that is to toast the tortillas while you're grilling the fish and talking on the phone, because then you'll forget you're toasting the tortillas and they will get nicely charred.

Overall, the whole dish was light but immensely satisfying.

WHAT WENT WRONG:

I didn't oil the grill pan. I thought, between the lime juice and the olive oil in the marinade, that if I left it on the hot grill, it wouldn't stick. HA HA HA HA HA. It stuck like an Olympic gymnast's landing. Not only was this inconvenient, but it meant that a fair amount of char and marinade glaze ended up stuck to the pan instead of stuck to the fish. Which seriously reduced the spice level on the fish. It wasn't bad, but it wasn't that pronounced, spicy glaze I was looking for.

Also, the cherry tomatoes, which I used on account of having so goddamned many of them, released a lot of liquid, making the tacos a bit drippy.

THE PLAN FOR NEXT TIME:

Oil the damn grill, Bryan. Also, I may try brushing excess marinade on the fish as it cooks, a step I considered this time but skipped because I was already doing two other things at the same time and couldn't handle a third. I'm thinking avocado would be a nice addition to this, or maybe a corn and green chile salsa of some type.