It’s officially Spring. 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 make something that REALLY speaks to me, I usually make it in bulk and go crazy. No shame in that game! These Grilled Mahi Mahi Fish Tacos are epic but the Avocado Tomatillo Salsa on top is what makes them shine. It’s 2 of my favorite ingredients – avocado and tomatillos (hello perfection) mixed into a sauce that you could also totally 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 Tomatillo Salsa 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 Avocado Tomatillo Salsa
- 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 Avocado Tomatillo Salsa as you wish and serve immediately.
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!