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Mahi Mahi Fish Tacos

Updated: Nov 3


Preptime:

Cook Time:

Serves:

Level:

20 Minutes

10 Minutes

4 Servings

Intermediate


About the Recipe

Grilled Spiced Mahi Mahi Tacos


Ingredients Avocado Lime Slaw

½ cup mayonnaise

1 avocado

½ cup cilantro roughly chopped

2 garlic cloves

3 tbsp lime juice

4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded

½ tsp Kosher salt

¼ tsp freshly ground black pepper

12 oz. slaw mix

Chipotle Crema

1/4 cup mayonnaise

1/4 cup Mexican crema

2 garlic cloves minced

1 tsp lime juice with zest

1/2-1 tsp canned chipotle with adobo sauce, add more for increased heat

1 pinch Kosher salt and freshly ground black pepper

Seasoned Mahi Mahi

1 ¼ lb. mahi mahi fillets skinless, cut into 12 pieces (can also use also use fresh tuna steak)

4 tbsp. Timoteo's Sonoran Spice Rub

4 tsp Timoteo's Gringo Rub

4 tsp smoked Desert Rattler Rub

1 tsp onion powder

1 tsp garlic powder

1 tsp Kosher salt

2 tbsp. lime juice

3 tbsp. olive oil

½ tsp freshly ground black pepper

12 corn tortillas

½ cup fresh cilantro for garnish

½ cup thinly sliced radish for garnish

2 fresh jalapenos thinly sliced, for garnish

Hot sauce such as Tapatio or Cholula, for garnish


Preparation

Step 1

Make the Avocado-Lime Slaw

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

Step 2

Make the Chipotle Aioli

Stir together the mayo, Mexican crema, garlic, lime juice, lime zest, spice rubs, salt and pepper. Set aside.

Prepare the Mahi Mahi

Step 3

Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

Add the mahi mahi and turn to coat. Let rest in the refrigerator for 2 hours.

Meanwhile, heat your grill to high heat.

Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.

Grill the fish, carefully turning once, until opaque and just cooked through about 8 minutes total.

Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

Calories: 368kcal | Carbohydrates: 50g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 968mg | Potassium: 1239mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg



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