Mahi Mahi Tacos Recipes

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.

Steps:

• In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.

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.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Season the mahi-mahi with salt and pepper. Cook the fillets in the hot oil until the fish is golden brown on each side, and no longer translucent in the center, about 3 minutes per side.
• Meanwhile, whisk together the sour cream, lime juice, ginger, cumin, cayenne pepper, salt and pepper to taste; set aside. Gently combine the mango, pineapple, avocado, and jalapeno in a bowl.
• To assemble, place a cooked mahi-mahi fillet into the center of a warmed tortilla. Place a scoop of the mango salsa onto the fish, then drizzle with the sour cream sauce, and finish with a generous pinch of chopped cilantro.

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.

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.

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.

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.