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Mahi Mahi Grilled Fish Tacos

Sweet Mahi Mahi grills up into a tender fillet. Adorned with citrusy condiments and topped with a sweet/spicy mango pineapple salsa, these tacos will challenge any restaurant version out there.

INGREDIENTS

Mahi Mahi
4Mahi Mahi Fillets
1/4cup olive oil
3 to 4Tbs fresh squeezed lime juice
1Tbs chili powder
1/2tsp cumin
1/2tsp ground corriander
slice of serrano chili pepper (optional)
2Tbs chopped cilantro
flour tortillas
cabbage, sliced
avocado, sliced
Crema
1/2cup plain Greek yogurt
2Tbs freshly squeezed lime juice
1scallion, chopped
3Tbs chopped cilantro
1/2tsp chili powder
salt to taste
Mango Pineapple Salsa
This is one of those recipes where we take a little of this and a little of that based on what we have on hand. Add more pineapple if that is your preference, add less chili if you don't like heat. Make it yours!
1mango
slice of pineapple
lime juice
red onion
cilantro
serrano or jalapeƱo chili
salt to taste

INSTRUCTIONS

1.Pull Mahi Mahi fillets from the freezer and thaw. While thawing, whisk together the oil, lime juice, chili powder, cumin, ground corriander, serrano chili (optional for heat and additional flavor), and cilantro. Coat the fillets with the marinade and marinate for about an hour while you heat the grill and prepare the Crema and salsa.
2.For the crema, simply mix together the crema ingredients and return to the refrigerator to chill until needed.
3.For the Mango Pineapple Salsa, cut the mango into very small dice and place into a small bowl. Cut the pineapple into small dice as well and add to the bowl. Add 2 Tbs of lime juice, some chopped red onion, cilantro and some diced chili. Stir and salt lightly. Taste and adjust seasonings as desired.
4.With the grill heated to a medium heat, place fish fillets onto the grill. Grill for 3-4 minutes and flip fish. Grill just until cooked through (cooking time will vary based on the thickness of your fish). Remove from grill and prepare tacos.
5.Drizzle some of the Crema onto a flour tortilla. Layer with shredded cabblage, fish, and avocado. Top with the mango pineapple salsa and more of the crema. Serve.