Grilled Mahi Mahi Tacos

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

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Grilled Mahi Mahi Tacos

  • Author: Lauren
  • 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

  1. In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, salt and pepper and pulse until completely blended.
  2. Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE CHIPOTLE AIOLI

  1. Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

PREPARE THE MAHI MAHI

  1. 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.
  2. Add the mahi mahi and turn to coat. Let rest for 15 minutes.
  3. Meanwhile, heat your grill to high heat.
  4. 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.
  5. Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
  6. Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
  7. Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, aioli, and hot sauce.