Grilled Mahi Mahi Tacos Recipes

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GRILLED MAHI-MAHI TACOS

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.

Categories     Fish     Onion     Tomato     Cinco de Mayo     Backyard BBQ     Dinner     Seafood     Summer     Family Reunion     Grill     Grill/Barbecue     Cabbage     Sour Cream     Cilantro     Tortillas     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 30



Grilled Mahi-Mahi Tacos image

Steps:

  • For pico de gallo:
  • Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
  • For crema:
  • Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
  • For tacos:
  • 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.

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

EASY GRILLED MAHI MAHI

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories     Seafood     Fish     Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11



Easy Grilled Mahi Mahi image

Steps:

  • Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
  • Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
  • Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40



Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Steps:

  • Preheat grill.
  • Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
  • Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
  • Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
  • Combine all ingredients in a blender and blend for 1 minute.
  • Combine all ingredients in a bowl. Season with salt and pepper, to taste.
  • Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
  • Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
  • Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

GRILLED MAHI-MAHI TACOS

Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.

Provided by gailanng

Categories     Mahi Mahi

Time 38m

Yield 4 serving(s)

Number Of Ingredients 19



Grilled Mahi-Mahi Tacos image

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, Fat 21.6, SaturatedFat 4, Cholesterol 86.5, Sodium 2410.1, Carbohydrate 71.1, Fiber 6.3, Sugar 8.6, Protein 32

1 lb sea bass or 1 lb tilapia fillet
2 -3 tablespoons vegetable oil
3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste)
1/2 teaspoon cumin
2 teaspoons kosher salt (less if using table salt)
1/4 teaspoon cayenne
1/4 teaspoon pepper
1/4 teaspoon chopped cilantro
1/4 teaspoon oregano
14 ounces shredded coleslaw mix (from bag)
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar
2 teaspoons cider vinegar
2 diced chipotle chiles in adobo
1/2 teaspoon kosher salt
lime wedge (don't leave this out~it adds a splash of acidity)
4 large flour tortillas

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