Mahi tacos

Incredible flavor!!

5 from 9 votes

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Course: Entree, lunch

Cuisine: Tex-Mex, Mexican

Keyword: Blackened, Fish Tacos, Mahi Mahi

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Servings: 4 people

Calories: 368kcal

Author: Kris Longwell

Equipment

• Gas, Charcoal, or Electric Grill. Or a stovetop grill pan.

Ingredients

FOR THE AVOCADO-LIME SLAW

• ½ cup mayonnaise
• 1 avocado
• ½ cup cilantro roughly chopped
• 2 garlic cloves
• 3 tbsp lime juice
• 4 tbsp jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
• ½ tsp Kosher salt
• ¼ tsp freshly ground black pepper
• 12 oz. slaw mix

FOR THE CHIPOTLE AIOLI

• 1/2 cup mayonnaise
• 2 cloves cloves minced
• 1 tsp lime juice
• 1/2 tsp chipotle chile powder add more for increased heat, or regular chil powder for less heat
• 1 pinch Kosher salt and freshly ground black pepper

FOR THE MAHI MAHI

• 1 ¼ lb mahi mahi fillets skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)
• 4 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Kosher salt
• 2 tbsp lime juice
• 3 tbsp olive oil
• ½ tsp freshly ground black pepper
• 12 corn tortillas
• ½ cup fresh cilantro for garnish
• ½ cup thinly sliced radish for garnish
• 2 fresh jalapenos thinly sliced, for garnish
• Hot sauce such as Tobasco, for garnish

Instructions

MAKE THE AVOCADO-LIME SLAW

• In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
• Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE CHIPOTLE AIOLI

• Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

PREPARE THE MAHI MAHI

• Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.
• Add the mahi mahi and turn to coat. Let rest for 15 minutes.
• Meanwhile, heat your grill to high heat.
• Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.
• Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.
• Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.
• Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

Lemon Herb Tuna Steaks and Potatoes

• 4 3/4-inch thick tuna fillets
• 6 tablespoons olive oil, divided
• juice of 1/2 lemon
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano, divided
• 1/2 teaspoon dried thyme, divided
• 1/4 teaspoon dried basil, divided
• 1 teaspoon garlic powder, divided
• 1 1/2 pounds baby red potatoes, halved
• 4 tablespoons grated parmesan cheese
• additional lemon slices for garnish

• Preheat oven to 450 degrees. Combine 4 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon oregano, 1/4 teaspoon thyme, 1/4 teaspoon basil, and 1/2 teaspoon garlic powder in a large resealable bag along with the tuna fillets. Seal the bag, massage the fillets to rub in the seasonings and distribute all the ingredients. Chill for 15 minutes while you move on to the next step. 
• In a large bowl combine potatoes and remaining 2 tablespoons olive oil and toss to coat. Stir together remaining salt, pepper, oregano, thyme, basil, and garlic powder, sprinkle over potatoes and stir to combine. Arrange potatoes on half of a greased sheet pan.  Bake for 15 minutes.
• After 15 minutes, place tuna fillets on the empty half of the sheet pan (add lemon slices if desired), sprinkle parmesan cheese over the potatoes, and return to the oven for 6 minutes. Flip the tuna fillets, and cook for another 6 minutes. Serve and enjoy!

Tortitas de cangrejo

• 2 latas de 6oz de carne de cangrejo
• 1 huevo
• 2 cdas de mayonesa
• 1 cda de perejil picado
• 2 cditas de salsa inglesa
• 1 cda de jugo de limon amarillo
• 1/4 cdita de mostaza seca
• 1/4 cdita de chile en polvo
• 1/2 cda de sasonador de mariscos
• 1/3 taza cebolla picada
• 1/2 taza de pan molido
• Aceite

Mezclar ingredientes (la csrne de cangrejo hasta rl final). Formar tortitas y freir.