Best Grilled Mahi Mahi Tacos Recipes

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Steps:

• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• Combine all ingredients in a blender and blend for 1 minute.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI-MAHI TACOS

Steps:

• For pico de gallo:
• Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
• For crema:
• Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
• For tacos:
• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

GRILLED MAHI-MAHI TACOS

Steps:

• In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
• In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
• Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
• While the fish is marinating, preheat the grill to medium-high.
• Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
• Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
• While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
• Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.

GRILLED MAHI MAHI TACOS WITH PICO DE GALLO

Steps:

• For Pico de Gallo combine first 7 ingredients in medium bowl
• Combine all dried spices in a medium bowl and sprinkle over the fish. Grill fish 5 minutes per side.
• When done shred fish with a fork, fill tortillas with fish, cabbagem pico, and SD White sauace made separately. Squeeze fresh lime over tacos