MAHI MAHI FISH TACOS
From Everyday with Rachael Ray. I love the idea of the soft and the crunchy shells! Like a "double-decker" taco. Yum!
Provided by Lakerdog2
Categories Mexican
Time 23m
Yield 2 tacos, 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, add jalepeno, chopped red onion and cook for 4 minutes. In a small bowl, mash black beans with the cumin and season with salt & pepper.
- In large bowl, combine honey, 2 tbsp oil, hot sauce and lime juice. Season with salt & pepper. Add sliced onion, cabbage and cilantro. Toss.
- Coat fish with remaining 1 tbsp oil and the lime peel, and grill over medium for 8 minutes, turning once.
- Warm taco shells and tortillas on the grill. Spread a few tbsp of the mashed beans on the outside of the taco, (stir in 1 to 2 tbsp hot water into beans if they are too thick) and wrap a tortilla around each one, pressing to ahere.
- Flake half a piece of fish into each taco shell and top with some cabbage slaw. Top with creme fraiche or sour cream.
Nutrition Facts : Calories 1020, Fat 48.4, SaturatedFat 18, Cholesterol 205.6, Sodium 870.3, Carbohydrate 99.2, Fiber 15.9, Sugar 19.7, Protein 51
GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 16 small tacos
Number Of Ingredients 40
Steps:
- Preheat grill.
- Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
- Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
- Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
- Combine all ingredients in a blender and blend for 1 minute.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
- Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.
BAJA FISH TACOS
Adapted from The Culinary Institute of America: Grilling Cookbook, the seasoning make it so good! Topped with Southwestern slaw and chipotle pico de gallo, it's a meal to remember! The recipes calls for grilling. If you need to use a grill pan and cook indoors.
Provided by Sharon123
Categories Mahi Mahi
Time 27m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed.
- Cut the mahi-mahi into 16 equal slices.
- Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
- Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
- Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
- Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!
Nutrition Facts : Calories 342.1, Fat 17.8, SaturatedFat 2.8, Cholesterol 85.1, Sodium 326.4, Carbohydrate 21, Fiber 2.2, Sugar 0.8, Protein 24.2
GRILLED MAHI-MAHI TACOS
Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.
Provided by gailanng
Categories Mahi Mahi
Time 38m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
- In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
- Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
- While the fish is marinating, preheat the grill to medium-high.
- Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
- Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
- While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
- Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.
Nutrition Facts : Calories 608.1, Fat 21.6, SaturatedFat 4, Cholesterol 86.5, Sodium 2410.1, Carbohydrate 71.1, Fiber 6.3, Sugar 8.6, Protein 32
BEER-BATTERED MAHI-MAHI SOFT TACOS W. COLESLAW AND AVOCADO SAUCE
Make and share this Beer-Battered Mahi-Mahi Soft Tacos W. Coleslaw and Avocado Sauce recipe from Food.com.
Provided by Chef kitkat31
Categories < 60 Mins
Time 1h
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 20
Steps:
- FOR COLESLAW: Toss all ingredients in medium bowl to blend. Season slaw to taste with salt and pepper. (Can be made 8 hours ahead. Cover and chill.).
- FOR SAUCE: Blend all ingredients in mini processor. Add water by teaspoonfuls to thin if desired. Season sauce to taste with salt. (Can be made 8 hours ahead. Cover and chill.).
- FOR MAHI-MAHI: Combine first 3 ingredients in large bowl; gradually whisk in beer. Place fish in large strainer. Spoon additional flour over. Toss fish in strainer to coat. Shake well, releasing excess flour. Mix fish into beer batter. (Can be prepared 1 hour ahead. Let stand at room temperature.).
- Pour enough vegetable oil into heavy medium saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan and heat oil to 375°F Working in batches, lift fish from batter and drop into hot oil. Fry until crisp and golden, about 1 minute per side. Transfer fish to paper towels to drain.
- Cook tortillas in large skillet over medium-high heat until warm and pliable, about 20 seconds per side. Stack 2 tortillas for each taco. Using tongs, place some slaw in center of each tortilla stack. Top with sauce, cilantro sprig, and fish. Fold edges of tortillas over filling. Repeat with remaining ingredients. Place 2 tacos on each of 4 plates. Garnish with lime wedges; serve.
JAMAICAN-ME-NUTS! MAHI-MAHI TACOS WITH TROPICAL FRUIT SALSA
This buttery sweet fish is grilled to perfection with our own jerk seasoning! Served on a warmed flour or corn tortilla, topped with our special Tropical Fruit Salsa, avocado, piled high with cabbage, jicama and lime sour cream, makes our Mahi-mahi Tacos quite a catch! Come to the Islands and enjoy these delicious, unique flavors! Recipe concocted by the First Class Nuts team for the ZWT3! Don't forget the rum! :)
Provided by Wildflour
Categories Mahi Mahi
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 23
Steps:
- Brush fillets with canola oil and sprinkle evenly both sides, with jerk rub seasoning.
- *Use 1 teaspoons seasoning per side per each fillet. More or less to taste.
- Rub into fish evenly to coat.
- Place fillets on hot grill and grill 3-5 minutes per side or til done and flakes easily with a fork.
- Warm tortillas on grill.
- Cut fillets into chunks, or coarsely shred with a fork.
- Divide fish evenly onto 8 warmed tortillas.
- Top each with fruit salsa, a slice of avocado, shredded cabbage, jicama, and top with lime sour cream.
- Lime sour cream:.
- Mix sour cream, lime juice and zest in small bowl.
- Garnish with additional cilantro if desired.
- *Note: If scotch bonnet or habanero peppers are too hot for your tastebuds, a red jalapeno can be substituted! They are actually quite mild.
- Enjoy!
- Serves 4, two tacos apiece!
- The seasoning is: Dry Jerk Seasoning by susie cooks, recipe #229443.
Nutrition Facts : Calories 935, Fat 51.1, SaturatedFat 17.5, Cholesterol 225.3, Sodium 696.9, Carbohydrate 68.2, Fiber 13.2, Sugar 23.2, Protein 53.2
EASY MAHI MAHI FISH TACOS
These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.
Provided by jacquixox
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
- Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
- Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
- Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
- Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g
MAHI MAHI TACOS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield about 4 to 5 servings
Number Of Ingredients 16
Steps:
- Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
- Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
GRILLED MAHI-MAHI TACOS
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 30
Steps:
- For pico de gallo:
- Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
- For crema:
- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
- For tacos:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
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- Place avocado, yogurt, water, lime juice and the remaining 1/4 teaspoon salt in a blender; process until well combined and smooth, about 30 seconds.
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- In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.
- 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.
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- In a nonstick skillet on medium heat, heat up the oil and fry the fish on both sides until it's golden brown and cooked through, for about six minutes.
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- Pour the flour onto a plate. Lift each fish fillet from the marinade (reserve the marinade) and dredge in the flour, turning it to coat on all sides with flour. Shake gently to remove excess flour and place on a clean plate.
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- Add onion, lime juice, garlic, chili powder, oil, salt and pepper into a blender or food processor then pulse until completely liquefied.
- Pour mixture over fish then turn to coat all sides of fish in marinade. Allow fish to marinate for at least 45 minutes. Meanwhile, preheat indoor or outdoor grill to medium heat.
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- Whisk all of the marinade ingredients together in a small bowl. Add fish to shallow dish in a single layer. Pour marinade over fish and rub the marinade evenly over each side of the fish. Marinate at room temperature while you prep the slaw and crema - NO MORE THAN 30 MINUTES.
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- Preheat an indoor or outdoor grill over medium high heat. Drizzle the fish with a touch of olive oil and season it with the chili powder, cumin, paprika, cayenne, salt and pepper.
- Grill the fish on the pre-heated grill for 5-6 minutes on each side until fully cooked. The fish should flake easily and there should be a golden brown crust.
- Remove the fish from the grill and squeeze the fresh lime juice over the fish. Adjust salt and pepper as needed.
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