Grilled Mahi-Mahi Tacos
Makes Approx. 4 Servings
Ingredients
4 Mahi-Mahi Filets (about 1 lb.)
1 Tablespoon, Olive Oil
2 Cloves, Garlic, peeled and sliced
1 Teaspoon, Chili Powder
1/2 Teaspoon, Paprika
1 Teaspoon, Onion Powder
1/2 Teaspoon, Cumin
S&P
Avocado Cilantro Sauce:
1/2 Cup, Sour Cream
1 Ripe Avocado
1/2 Cup, Fresh Cilantro, rough chopped
1 1/2 Limes, juice
1 Jalapeno, seeded and chopped
2 Garlic Cloves, finely chopped
1/4 Cup, Olive Oil
1 Tablespoon, Agave
S&P
Coleslaw:
1 Cup, Red Cabbage, shredded
1 Cup, Green Cabbage, shredded
1/2 Cup, Carrot, shredded
1/4 Cup, Fresh Cilantro, rough chopped
1/4, Purple Onion, thinly sliced
1 Tablespoon, Mayo
1 Teaspoon, Plain Greek Yogurt
1 Teaspoon, Dijon Mustard
S&P
1/2, Lime, Juice
1/2 Teaspoon, White Wine Vinegar
Instructions
Make the Coleslaw: in a mixing bowl add the red cabbage, green cabbage, carrot, purple onion, cilantro and mix together. In a smaller bowl, combine the mayo, greek yogurt, dijon mustard, pinch of S&P, lime juice and white wine vinegar and whisk together. Pour the dressing over the cabbage mixture and toss to evenly coat all the coleslaw ingredients. Taste and adjust seasoning with more S&P and/or Lime juice if needed. Cover the bowl and place in fridge until ready to use.
Marinate the Mahi-Mahi: place the fish in a baking dish. Drizzle olive oil over the fish then add the chili powder, paprika, onion powder, cumin, S&P and garlic slices. Turn fish over and repeat with all the seasonings. Cover and marinate for 15 minutes.
Avocado Cilantro Sauce: in a blender, add the sour cream, avocado, cilantro, lime juice, jalapeño, garlic, agave and oil. Blend on high until nice and smooth. Add more oil and/or lime juice if your mixture is too thick. Season with S&P and mix again. I like to transfer my sauce to a plastic squirt bottle to make it easier to serve on top of the tacos.
Cook the fish: Turn on and heat grill (to about 374 degrees). Place fish on grill and cook about 4 minutes per side (turning once). While the fish is cooking, heat the tortilla wraps on the grill. Place tortilla wraps directly on grill and heat through for about 20-30 seconds on each side. Transfer them to a covered dish or place in foil to keep them warm. Remove fish from grill, cut into large pieces and transfer to a platter.
Building your Taco: Place a wrap on a plate, top with your grilled fish then the coleslaw and then a drizzle of the avocado cilantro sauce. Add any other toppings you like.
Optional Toppings:
- Salsa
- Sour Cream
- Rice
- Beans
Cilantro Lime Rice
We served our tacos with some black beans and Cilantro Lime Brown Rice. I also made some homemade salsa by mixing fresh chopped tomato, lime juice, cilantro, chopped white onion, chopped jalapeño, S&P. For the rice, I cooked brown basmati rice and about 5 minutes before it was done cooking I added a handful of fresh, chopped cilantro and a squeeze of lime juice and S&P. So easy, healthy and very delicious with the tacos.
Mangia! Enjoy!