Grilled Fish Tacos With Macadamias, Coconut And Man

Name: Grilled Fish Tacos With Macadamias, Coconut And Mango Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tacos:; 4 large mahi mahi or swordfish filets, grilled; 8 small flour tortillas; 1 small bag cole slaw mix; 1 cup chopped macadamia nuts; 1 cup flaked unsweetened coconut, toasted; salt and pepper to taste; Mango Mint Salsa:; 1 ripe mango, peeled and pitted; 1/4 cup minced red onion; 1 teaspoon finely minced garlic; 1/2 teaspoon finely minced jalapeno pepper, seeds removed; 1 tablespoon fresh lime juice; 1 tablespoon fresh orange juice; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh cilantro; 1 teaspoon extra virgin olive oil

Servings: persons

Tacos:
4 large mahi mahi or swordfish filets, grilled
8 small flour tortillas
1 small bag cole slaw mix
1 cup chopped macadamia nuts
1 cup flaked unsweetened coconut, toasted
salt and pepper to taste
Mango Mint Salsa:
1 ripe mango, peeled and pitted
1/4 cup minced red onion
1 teaspoon finely minced garlic
1/2 teaspoon finely minced jalapeno pepper, seeds removed
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 teaspoon extra virgin olive oil

1
Prepare the salsa:
2
Dice the mango into 1/4-inch pieces and place in a glass bowl. Mix in the remaining ingredients. Refrigerate, covered, for up to 2 hours before serving.
3
Preparing the tacos:
4
Grill the fish until cooked through. Season to taste with salt and pepper. Lightly toast the flour tortillas in an oiled skillet until warm and slightly browned. Place half of a filet in a taco and spoon some of the salsa over top. Layer the cole slaw mix, macadamias and coconut on top as desired. Lightly drizzle with lime and orange juices. Fold over the tortilla to form a taco.
5
Serve with additional salsa on the side.
6
Goes well with white peach or red wine sangria. Grilled jerk chicken can be substituted for non-fish lovers.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Tacos:, 4 large mahi mahi or swordfish filets, grilled, 8 small flour tortillas, 1 small bag cole slaw mix, and more.

Yes, Grilled Fish Tacos With Macadamias, Coconut And Mango Mint Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Fish Tacos With Macadamias, Coconut And Mango Mint Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions