Grilled Mahi Mahi Tacos
These Grilled Mahi Mahi Tacos are a perfect summer dish, bringing together the mild flavor of the fish with vibrant, fresh toppings.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl medium
- 1 tongs for grilling
Ingredients
Mahi Mahi
- 1 lb Mahi Mahi fillets
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 cloves garlic minced
- 1 tsp ground cumin
- Salt and pepper to taste
Taco Assembly
- 8 corn tortillas
- 1 avocado sliced
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup fresh cilantro chopped
- Lime wedges for serving
Instructions
Preparation
- Rinse the Mahi Mahi fillets and pat dry. In a medium mixing bowl, combine olive oil, lime juice, minced garlic, cumin, salt, and pepper. Add the fillets, ensuring they are well coated. Cover and refrigerate for 15 minutes.
- Preheat the grill to medium-high heat and ensure the grates are clean and well-oiled.
- Remove the Mahi Mahi from the marinade and place it on the grill. Cook for about 4-5 minutes on each side until the fish is opaque and flakes easily with a fork.
Serving
- Wrap the corn tortillas in foil and place them on the grill for a few minutes to warm through.
- Lay a warm tortilla flat, add a portion of the grilled fish, and top with avocado, cabbage, tomatoes, and cilantro. Serve immediately with lime wedges on the side.
Storage
- If you have leftover fish, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure your grill is well prepared with clean and oiled grates to prevent sticking. Marinating the fish for 15 minutes intensifies the flavors.
Ingredient Substitutions: You can use flour tortillas if preferred, or substitute cabbage with lettuce for a milder taste.
How to Serve: Serve with a side of grilled corn or a simple green salad for a complete meal.
Storage & Freshness: Store leftover fish in an airtight container for up to 2 days.
Make-Ahead Tips: Marinate the fish up to 2 hours ahead of time if desired.
Ingredient Substitutions: You can use flour tortillas if preferred, or substitute cabbage with lettuce for a milder taste.
How to Serve: Serve with a side of grilled corn or a simple green salad for a complete meal.
Storage & Freshness: Store leftover fish in an airtight container for up to 2 days.
Make-Ahead Tips: Marinate the fish up to 2 hours ahead of time if desired.