Grilled Mahi Mahi Fish Tacos
I’m ready to throw some backyard BBQ fiestas that involves making the best fish tacos ever.
Servings: 4 servings
Ingredients
- 1 pound Mahi Mahi or Cod Fish
- olive for for drizzling
- 1 ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- ⅛ 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
For the slaw:
- ¼ small red cabbage sliced super thin
- ¼ cup cilantro chopped
- ¼ cup thinly sliced red onion
- 1 ½ tablespoons lime juice
Instructions
- 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.
Notes
Can I use a different type of fish in this recipe?
Absolutely – any firm white fish is great. Sea Bass, Halibut and Tilapia would all work!How do I cut mahi mahi?
You really don’t need to cut the mahi mahi. Once it’s cooked, it should flake apart very easilyNutrition
Calories: 146kcal | Carbohydrates: 12g | Protein: 23g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Cholesterol: 83mg | Sodium: 236mg | Potassium: 722mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 38mg | Calcium: 65mg | Iron: 2mg