Grilled Mahi Mahi Tacos

My family loves fish. We eat it frequently so I buy it in bulk from Costco (those big bags of individually flash frozen pieces). Then, I just defrost what we need for that night. If you’ve never had fish tacos then you are in for a surprise – they’re amazing. Most restaurants will serve fried fish tacos but I like the fish grilled for several reasons – (1) it’s much healthier, (2) you can actually taste the distinct flavor of the fish, and (3) the smoky flavor from grilling adds another dimension to the tacos.

Eric & I like it with corn tortillas but the boys prefer the flour so I warm up both. There are numerous toppings you can add to your tacos. I like offering a fruit salsa, pico de gallo, shredded cabbage and a chipotle yogurt sauce. You can probably tell after reading through these recipes that I like lots of cilantro and chipotle peppers (which are smoked dried jalapeños). Adjust to your own tastes.

These tacos are a complete meal for 4 but if you want to stretch the fish add a side or two such as rice and beans.

Mahi Mahi & Spicy Chipotle Rub

  • 4 6-oz. pieces Mahi Mahi or other firm white fish such as cod or halibut
  • Olive oil
  • 1 tsp. cumin
  • 1 Tbsp. dried oregano
  • 1 tsp. Chipotle Chile Pepper or to taste
  • 2 tsp. kosher salt
The Chipotle Chile Pepper is ground chipotle peppers. It is different from “Chili Powder” which is a mix of chili pepper, salt & other spices; the Chipotle Chile Pepper is spicier than Chili Powder.

Chili Powder on the left; Chipotle Chile Pepper on the right

Mix cumin, oregano, chipotle pepper & salt to make rub. Brush fish lightly with olive oil & sprinkle rub over both sides. Refrigerate up to 30 minutes.

Mahi Mahi with chipotle rub ready for the grill

Grill or broil until cooked through. Flake with a fork into large pieces and place in a serving bowl.

Fruit Salsa

  • 1 c. diced fruit – pineapple, mango, watermelon, peach, strawberry or nectarine
  • ½ sweet bell pepper, small dice – red, yellow or orange (color to contrast with the fruit)
  • 1 Tbsp. lime juice
  • 2 Tbsp. red onion, minced
  • 1 Tbsp. cilantro, finely chopped

Mix all fruit salsa ingredients together & season with salt. Set aside to combine flavors. This is amazing served with grilled fish or shrimp regardless of what else you are serving.

Pineapple Salsa

Pico de Gallo

  • 1 c. tomatoes, chopped
  • ⅓ c. white onion, chopped
  • 1 Tbsp. lime juice
  • 1 Tbsp cilantro, finely chopped
  • ¼ tsp. green Tabasco, or to taste

Mix all pico de gallo ingredients together & season liberally with salt. Set aside to combine flavors.

Pico de Gallo

Spicy Chipotle Yogurt Sauce

I make this with fat-free Greek yogurt but you could use sour cream if you prefer.
  • ⅔ c. fat-free Greek yogurt
  • 1 tsp. adobo sauce from canned chipotle in adobo
  • 2 tsp. lime juice
  • ½ tsp. Kosher salt
  • 1 Tbsp. cilantro, finely chopped

Chipotle Peppers in Adobo Sauce

Some recipes call for a pepper from the canned chipotle in adobo; others call for the sauce. You will have most of the can leftover. I put it in a plastic container and freeze it (be sure to label it). Then, when you have another recipe that calls for it, just defrost in the microwave, scoop out what you need and return to the freezer.

Mix all chipotle yogurt sauce ingredients together. Set aside to combine flavors. I also offer plain sour cream for those who don’t like their food spicy.

Spicy Chipotle Yogurt Sauce

Tacos

  • Corn or flour tortillas, fajita or soft taco sized – 3 per person
  • 1 bag angel hair cole slaw
  • Fresh limes – cut into wedges for squeezing over your fish

To warm up the tortillas: lay a piece of plastic wrap about 3x the diameter of your tortillas on the counter. Take a piece of paper towel about 2-3x the diameter of your tortillas, wet it thoroughly and squeeze until damp but not dripping. Lay this on the plastic wrap and then place a stack of tortillas in the center. Fold the damp paper towel over the tortillas, then wrap in the plastic wrap.

Wrapping tortillas for warming in the microwave

Microwave until warm, about 30 seconds per side for a stack of about 6-8 tortillas.

Place warm tortillas, grilled fish, fruit salsa, pico de gallo, shredded cabbage, chipotle sauce and lime wedges on the table for dinner to build their own tacos.

Building Your Taco Step 1 – place fish on tortilla

Step 2 – add some salsa (pico de gallo on left; pineapple salsa on right)

Step 3 – add some shredded cabbage

Step 4 – add chipotle yogurt sauce

Take a bite. Close your eyes. And imagine you’re in Mexico. Someone pass the margaritas please. I guess that will have to be in another post….

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