Grilled Mahi-Mahi Tacos
After reading the cookbook Weber’s Way to Grill, I wanted to grill some fish. I had no clue on what to grill. So I went to the store and looked through the selection. The only thing that looked good at the fish counter was Mahi-Mahi. So I picked up a couple of filets. When I got back I looked through the cookbook and found a great recipe for fish tacos. The original recipe called for haddock but mahi-mahi is a nice fish that is dense enough to grill so I figured this would work good.
Fish tacos with a nice spicy slaw.
Mahi-Mahi Tacos – (adapted from Weber’s Way to Grill)
- 2 Filets Mahi-Mahi
- 3 tbs vegetable oil
- 1/2 tsp spicy chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp pepper
- 1/4 tsp chopped cilantro
- 1/4 tsp oregano
Slaw – (adapted from Weber’s Way to Grill)
- 1 bag shredded slaw cabbage
- 1/4 cup mayonnaise
- 1/4 chopped cilantro
- 2 tbs fresh lime juice
- 2 tsp sugar
- 2 tsp cider vinegar
- 2 diced chipotle chiles in adobo
- 1/2 tsp kosher salt
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.
Next 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 high.
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 some slaw. Serve with a wedge of lime.
The lime adds a nice splash of acidity to the taco.
