As the SoCal local on the team, I’m constantly on the hunt for the perfect fish taco. With COVID turning our lives upside down, I had to turn to my own kitchen to see if I could compete with some of our restaurant favorites—since take out tacos tend to get soggy too quickly. This recipe got rave reviews from my husband and my fish-loving toddler. – Lauren
Grilled Mahi Mahi Tacos
- Prep Time: 25 min
- Marinade Time: 15 min
- Cook Time: 8 min
- Total Time: 48 minutes
- Yield: 4 1x
- Method: Grilled
- Cuisine: Mexican
Description
As the SoCal local on the team, I’m constantly on the hunt for the perfect fish taco. With COVID turning our lives upside down, I had to turn to my own kitchen to see if I could compete with some of our restaurant favorites—since take out tacos tend to get soggy too quickly. This recipe got rave reviews from my husband and my fish-loving toddler.
Ingredients
Scale
FOR THE AVOCADO-LIME SLAW
- ½ cup mayonnaise
- 1 avocado
- ½ cup cilantro roughly chopped
- 2 garlic cloves
- 3 tbsp lime juice
- ½ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- 12 oz. slaw mix
FOR THE CHIPOTLE AIOLI
- 1/2 cup mayonnaise
- 4 cloves garlic minced, or crushed (or I cheat and use the convenient frozen dorot garlic cubes)
- 1 tsp lime juice
- 1/2 tsp chil powder
- 1 pinch salt and freshly ground black pepper
FOR THE MAHI MAHI
- 1 ¼ lb mahi mahi fillets
- 4 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp coarse sea salt
- 2 tbsp lime juice
- 3 tbsp olive oil
- ½ tsp freshly ground black pepper
- 12 corn tortillas
- ½ cup fresh cilantro for garnish
- Hot sauce such as Sriracha, for garnish
Instructions
MAKE THE AVOCADO-LIME SLAW
- In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, salt and pepper and pulse until completely blended.
- Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.
MAKE THE CHIPOTLE AIOLI
- Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.
PREPARE THE MAHI MAHI
- 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 for 15 minutes.
- Meanwhile, heat your grill to high heat.
- Place fish in a grill pan or cast iron skillet. Or, use a grill guard sheet to prevent the fish from flaking and falling through your grill bars. 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, aioli, and hot sauce.
