Mahi tacos

Incredible flavor!!

5 from 9 votes

 PRINT  Pin  Rate

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.