Grilled Mahi-mahi Tacos Recipe
Flour tortilla, grilled fish with red onions, pico de gallo and cilantro cream.
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Ingredients
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Mahi‑Mahi & Marinade
Tortillas & Garnishes
Pico de Gallo
Cilantro Cream
Method
Mahi‑Mahi & Marinade
- 1
Prepare marinade and marinate fish
In a shallow dish, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Pat the mahi-mahi fillets dry with paper towels, then place in the dish and spoon the marinade over both sides. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the fish with acid).
- 2
- 3
Grill the fish
Oil the grill grates lightly. Place the marinated mahi-mahi on the hot grill. Grill for 3–4 minutes per side, depending on thickness, until the fish is opaque, flakes easily with a fork, and registers 135–140°F (57–60°C) for a moist finish. Remove from grill and let rest 3 minutes, then flake into bite-sized pieces or slices suitable for tacos.
Pico de Gallo
- 4
While the fish marinates or grills, make the pico. Combine the diced tomatoes (2), 1/4 cup white onion, 1 minced jalapeño, 1/4 cup chopped cilantro, 1 tbsp fresh lime juice and 1/2 tsp kosher salt in a bowl. Stir to combine and taste; adjust salt or lime as needed. Let sit at room temperature for 10–15 minutes to meld flavors.
Cilantro Cream
- 5
Make the cilantro cream by combining 1/2 cup sour cream, 2 tbsp mayonnaise, 1/4 cup packed cilantro, 1 tbsp fresh lime juice, 1/4 tsp minced garlic and 1/4 tsp salt in a blender or small food processor. Blend until smooth. If too thick, add up to 1 tsp water to reach a drizzleable consistency. Taste and adjust lime or salt.
Tortillas & Assembly
- 6
Warm tortillas
Warm the flour tortillas on the grill for 10–20 seconds per side until pliable and lightly charred, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep wrapped to stay warm.
- 7
Assemble tacos
Lay a warm tortilla flat. Spoon 2–3 tablespoons of flaked grilled mahi-mahi into the center, top with 1–2 tablespoons pico de gallo, a few slices of thin red onion, and a drizzle (about 1 tablespoon) of cilantro cream. Garnish with a sprinkle of chopped cilantro and a squeeze of lime wedge. Repeat with remaining tortillas.
- 8
Serve immediately while warm and tender.