Grilled Mahi-Mahi Tacos

Mahi-Mahi Marinating 

          Zesty, spicy and full of flavor these fish tacos are a bite away from a fiesta. As you engage with the flavors South of the Border all of your senses will be awakened with a fragrant burst of fresh cilantro and lime, chilled crisp cole slaw, fresh pico de gallo, spicy kick of hot sauce and cooling yet zippy mayo.
These fish tacos start with a warm soft corn tortilla, grilled Mahi-mahi then marinated in cilantro and lime vinaigrette, topped with raw cole slaw mix, onion, pico de gallo, spicy mayo, and hot sauce. Anna likes to use Tabasco or Sriracha hot sauce; I love a chipotle hot sauce, which has a smoky spicy flavor. Either way these tacos are a culinary experience waiting to happen.

Grilled Mahi-mahi Fish Tacos

12 oz Mahi-mahi fillet

Soft corn tortillas yellow or white 1 Package

Cole slaw mix (raw)

1 bunch Cilantro rough chop

2 limes

Zest of one lime

¼ cup of extra virgin olive oil

½ Red onion thinly sliced

2 tablespoons of Grape seed oil

Salt and fresh ground pepper

Preheat grill or grill pan. Pat dry fillet, season with salt and pepper; rub grape seed oil on fish. Place fish on grill or grill pan let sear for 2 minutes, each side. Meanwhile zest lime and place in bowl, juice limes in bowl, add cilantro, olive oil, teaspoon of salt and pepper, whisk until combined. After fish is seared on both sides and the internal temperature of the fish reaches 145 degrees place fish in cilantro lime vinaigrette, let sit for about 5 minutes. Lightly shred fish leaving some large pieces divide evenly for about 8 tacos. Assemble tacos, add fish to tortillas, Cole slaw, red onion, Pico de gallo, drizzle some of the remaining cilantro and lime vinaigrette, spicy mayo, and hot sauce to taste.

Serves 2

Pico de Gallo

(Salsa Fresca)

2 tomatoes

2 tablespoon red onion, diced

1 tablespoon jarred jalapeño, diced

1 Garlic clove finely diced

2 tablespoons cilantro, finely diced

Juice of one lime

Salt and pepper

Combine all ingredients and mix. Adjust taste with salt and pepper and more jalapeño and or lime let sit for at least 20 minutes to infuse flavors.

Serves 2

Spicy Mayo

½ cup Mayonnaise

2 tablespoons Sriracha sauce

2 tablespoons lime juice

Combine all ingredients and mix well. Adjust spice with more sriracha sauce.

Grilled Mahi-Mahi Taco