It’s officially April. Spring is in full swing. Summer is right around the corner and I’m ready to throw some backyard BBQ fiestas that involve Grilled Mahi Mahi Fish Tacos and ALL THE GUACAMOLE!
If you follow along on snapchat, you’ll know I’m a bit of a condiment snob. I’m SUPER particular about what I make at home and what I buy from the store. Not any kind of ketchup or dipping sauce will do – it HAS to be the best! So whenever I find something at the store that speaks to me, I usually buy it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are highlighting one of my new favs Creamy Avocado Poblano Marie’s Dressing! It’s 2 of my favorite ingredients – avocado and poblano (hello smooth and smoky) mixed into a dressing that most people would probably use as a salad dressing – but it’s also totally fair game to be used as a sauce, salsa, or anything else along those lines. Hello, avocado makes sense everywhere! I should know – I wrote a whole cookbook on them!
So today it’s grilled Mahi Mahi, rolled up into a taco with a lightly dressed slaw, slices of avocado (because more is more), pico de gallo, and some of the Creamy Avocado Poblano Marie’s Dressing on top. Picture perfect. Literally and figuratively. Whip this up the second the sun is shining on your patio and you can fire up the grill. Or if you’re stuck inside for a few more weeks – fire up an indoor grill pan and you’ll get the same results!
- 1 pound Mahi Mahi (or Cod Fish)
- olive for for drizzling
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/8 teaspoon cayenne pepper
- Salt and pepper
- 1 lime
- 8 -10 corn tortillas, warmed
- Sliced Avocados
- 1 recipe Pico de Gallo
- 4-6 tablespoons of Marie’s Creamy Avocado Poblano Dressing, more as needed
- 1/4 small red cabbage, sliced super thin
- 1/4 cup cilantro, chopped
- 1/4 cup thinly sliced red onion
- 1 1/2 tablespoons lime juice
- Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and season it with the chili powder, cumin, paprika, cayenne, salt and pepper.
- Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
- Remove the fish from the grill and squeeze the fresh lime juice over the fish. Adjust salt and pepper as needed.
- Make the slaw:
- Combine all the ingredients together and toss to combine.
- To assemble, place a bit of the slaw on the warmed tortilla, followed by few large pieces of the flaked fish, top with the pico de gallo and sliced avocado and drizzle with as much Marie’s Avocado Poblano Salad Dressing as you wish and serve immediately.
** This post is brought to you by Marie’s Dressing. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!