Grilled Mahi-Mahi Tacos
Try our take on fish tacos with this marinated mahi-mahi recipe from Chef Tom. This healthy and tasty recipe is quick to make.
- 1 lb Mahi-Mahi fillet
Sweetwater Spice Lime Jalapeño Bath
Code 3 Spices Sea Dog Rub
Texas Pepper Jelly Peach Mango Habanero Texas Bird Bath
- Broccoli Slaw (recipe below)
- 3 avocados, puréed in blender with a squeeze of lime juice
- cotija cheese, for serving
- cilantro, for serving
- 8 corn tortillas
- 1 (12 oz) bag of Asian slaw mix
1/3 cup House of Q Slow Smoke Gold BBQ Sauce and Slather
- 1 tbsp sugar
- juice of 1 lime
salt, to taste
Marinate the Mahi-Mahi in the Sweetwater Spice Lime Jalapeño Bath for one hour. Preheat your cooker to 450°F. Remove the fish from the marinade. Dust with Code 3 Spices Sea Dog Rub. Grill flesh side down for 2-3 minutes. Rotate about 90°. Grill 2-3 minutes. Flip and grill skin side down.
When internal temperature reaches 125°F, brush the top side of the fillet with Texas Pepper Jelly Peach Mango Habanero Texas Bird Bath. When internal temperature reaches 135°F, remove from the cooker. Remove skin and flake the fish. Assemble tacos. Corn tortilla, slaw, cilantro, salsa, fish, avocado purée and cotija.
Combine all ingredients. Mix thoroughly.
- Serving Size
- 7.1 oz
- per serving
- 0 grams
- 18 grams
- 16 grams
- 434 milligrams