Grilled Mahi-Mahi Tacos Recipe

Name: Grilled Mahi-Mahi Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 lb sea bass or 1 lb tilapia fillet; 2 -3 tablespoons vegetable oil; 3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste); 1/2 teaspoon cumin; 2 teaspoons kosher salt (less if using table salt); 1/4 teaspoon cayenne; 1/4 teaspoon pepper; 1/4 teaspoon chopped cilantro; 1/4 teaspoon oregano; SLAW; 14 ounces shredded coleslaw mix (from bag); 1/4 cup mayonnaise; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons sugar; 2 teaspoons cider vinegar; 2 diced chipotle chiles in adobo; 1/2 teaspoon kosher salt; To Finish; lime wedge (don't leave this out~it adds a splash of acidity); 4 large flour tortillas

Servings: persons

1 1 lb sea bass or 1 lb tilapia fillet
2 -3 tablespoons vegetable oil
3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste)
1/2 teaspoon cumin
2 teaspoons kosher salt (less if using table salt)
1/4 teaspoon cayenne
1/4 teaspoon pepper
1/4 teaspoon chopped cilantro
1/4 teaspoon oregano
SLAW
14 ounces shredded coleslaw mix (from bag)
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar
2 teaspoons cider vinegar
2 diced chipotle chiles in adobo
1/2 teaspoon kosher salt
To Finish
lime wedge (don't leave this out~it adds a splash of acidity)
4 large flour tortillas

1
In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
2
In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
3
Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
4
While the fish is marinating, preheat the grill to medium-high.
5
Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
6
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.
7
While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
8
Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 1 1 lb sea bass or 1 lb tilapia fillet, 2 -3 tablespoons vegetable oil, 3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste), 1/2 teaspoon cumin, and more.

Yes, Grilled Mahi-Mahi Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Mahi-Mahi Tacos

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