Tiff's Mahi Mahi Tacos Recipe
Lightly blackened grilled mahi mahi topped with house made coleslaw, pineapple pico de gallo served with ginger lime sauce & sliced avocado
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Ingredients
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For the Mahi Mahi
For the Coleslaw
For the Pineapple Pico de Gallo
For the Ginger Lime Sauce
For Serving
Method
For the Mahi Mahi
- 1
Prepare the Mahi Mahi
Preheat your grill to medium-high heat. Brush the mahi mahi fillets with olive oil and season both sides with blackening seasoning, salt, and black pepper.
- 2
For the Coleslaw
- 3
Mix the Ingredients
In a large bowl, combine the shredded green cabbage and carrot. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 4
Combine and Chill
Pour the dressing over the cabbage mixture and toss until well combined. Cover and refrigerate for at least 30 minutes to let the flavors meld.
For the Pineapple Pico de Gallo
- 5
For the Ginger Lime Sauce
- 6
Mix the Sauce
In a small bowl, whisk together the grated ginger, lime juice, honey, and soy sauce until smooth and well combined.
To Assemble
- 7
- 8
Assemble Tacos
To assemble, place a grilled mahi mahi fillet on each tortilla, top with coleslaw, pineapple pico de gallo, and drizzle with ginger lime sauce. Add sliced avocado on the side.