GRILLED MAHI MAHI TACOS RECIPE RECIPES
GRILLED MAHI-MAHI TACOS RECIPE - FOOD.COM
Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.
Total Time 38 minutes
Prep Time 30 minutes
Cook Time 8 minutes
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
- In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
- Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
- While the fish is marinating, preheat the grill to medium-high.
- Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
- Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
- While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
- Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.
Nutrition Facts : Calories 608.1, FatContent 21.6, SaturatedFatContent 4, CholesterolContent 86.5, SodiumContent 2410.1, CarbohydrateContent 71.1, FiberContent 6.3, SugarContent 8.6, ProteinContent 32
GRILLED MAHI-MAHI TACOS RECIPE | EPICURIOUS
A California classic, these tacos rely on quality fish—and a boost from a dry rub—to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Provided by EPICURIOUS.COM
Yield Makes 4 servings
Number Of Ingredients 27
Steps:
- Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
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