Amazing Mahi Mahi Tacos
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 4 people
These Mahi Mahi Tacos are now a staple in our house. So flavorful and easy to make. You can grill them, sear them, or bake them. The avocado-lime slaw is sublime. And the chipotle-aioli gives a wonderful kick. Incredible flavor!!
FOR THE AVOCADO-LIME SLAW
- ½ cup mayonnaise
- 1 avocado
- ½ cup cilantro roughly chopped
- 2 garlic cloves
- 3 tbsp lime juice
- 4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
- ½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 12 oz. slaw mix
FOR THE CHIPOTLE AIOLI
- 1/2 cup mayonnaise
- 2 cloves cloves minced
- 1 tsp lime juice
- 1/2 tsp chipotle chile powder add more for increased heat, or regular chil powder for less heat
- 1 pinch Kosher salt and freshly ground black pepper
FOR THE MAHI MAHI
- 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
- 4 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 2 tbsp lime juice
- 3 tbsp olive oil
- ½ tsp freshly ground black pepper
- 12 corn tortillas
- ½ cup fresh cilantro for garnish
- ½ cup thinly sliced radish for garnish
- 2 fresh jalapenos thinly sliced, for garnish
- Hot sauce such as Tobasco, for garnish
MAKE THE AVOCADO-LIME SLAW
In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, 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, thread each fish piece with a skewer. 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, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
Use your favorite type of chili powder. We like chipotle chili powder, but this will definitely add some heat. If you're looking for low to no spicy heat, then use regular chili powder.
If you can't find mahi-mahi, you can use quality tuna steak, or swordfish, or cod.
We highly recommend placing the marinating fish into a grill pan, or a cast iron skillet before grilling. Alternatively, you could can thread the fish pieces onto skewers.
If warming the tortillas on the grill, don't leave them on too long, otherwise the heat will dry them out. You can place them in a foil packet and warm them that way. You won't get the nice charred grill marks, but they won't dry out that way.
Calories: 368kcal | Carbohydrates: 50g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 127mg | Sodium: 968mg | Potassium: 1239mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 44mg | Calcium: 144mg | Iron: 4mg