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Grilled Mahi Mahi Fish Tacos

Grilled Mahi Mahi Fish Tacos
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These Grilled Mahi Mahi Fish Tacos offer a fresh, flavorful, and satisfying meal featuring tender, flaky mahi mahi grilled to perfection with zesty spices, topped with a crisp cabbage slaw and creamy sauce. Easy to prepare and versatile for any occasion, they are perfect for a healthy taco night or weekend treat.

Ingredients

Scale

Fish and Marinade

  • 4 fresh mahi mahi fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Cabbage Slaw

  • 2 cups finely shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lime juice (freshly squeezed)
  • Pinch of salt

Tacos and Sauce

  • 8 small corn or flour tortillas
  • 1/2 cup sour cream or Greek yogurt

Optional Garnishes and Variations

  • Sliced jalapeños or hot sauce (for spicy kick)
  • Avocado cream (substitute for sour cream)
  • Grilled pineapple chunks
  • Chopped radishes, lime wedges, queso fresco or feta cheese

Instructions

  1. Prepare the Fish Marinade: In a shallow bowl, mix olive oil, lime juice, chili powder, cumin, salt, and pepper. Pat dry the mahi mahi fillets and coat them evenly with the marinade. Let them soak for at least 15 minutes to tenderize the fish and infuse the flavors.
  2. Make the Cabbage Slaw: In a separate bowl, toss the shredded cabbage, chopped cilantro, lime juice, and a pinch of salt. Set aside to let the flavors meld and develop a refreshing crunch.
  3. Grill the Fish: Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking. Grill the mahi mahi fillets for 4-5 minutes per side, or until the fish flakes easily with a fork and develops a subtle smoky flavor.
  4. Warm the Tortillas: Lightly warm tortillas on the grill or stovetop until pliable. Keep them wrapped in a clean kitchen towel to stay warm until serving.
  5. Assemble the Tacos: Flake the grilled mahi mahi into bite-sized pieces and distribute evenly among the tortillas. Top each with cabbage slaw, drizzle with sour cream or your preferred creamy sauce, and garnish with additional lime juice or cilantro if desired.

Notes

  • Use the freshest mahi mahi available for the best flavor and texture.
  • Pat the fish dry before marinating to ensure a nice sear on the grill.
  • Avoid overcooking the mahi mahi to prevent dryness; remove when it flakes easily.
  • Warm tortillas properly to keep them soft and prevent breaking.
  • Balance smoky, tangy, spicy, and fresh flavors for optimal taste.
  • Store leftover fish and slaw separately in airtight containers for up to 3 days in the refrigerator.
  • Cooked mahi mahi can be frozen for up to 2 months; thaw overnight before reheating gently.
  • Reheat fish in a low oven or microwave to maintain moisture.

Nutrition

Keywords: Mahi Mahi, Fish Tacos, Grilled Fish, Mexican Tacos, Healthy Tacos, Seafood Tacos, Gluten Free

Find it online: https://eazyummy.com/grilled-mahi-mahi-fish-tacos/