Grilled Mahi-Mahi Tacos

Name: Grilled Mahi-Mahi Tacos
Prep time: 15 min
Cook time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 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; 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 Brewers Best Mustard BBQ Dipping Sauce; 1 tbsp sugar; juice of 1 lime; salt, to taste

By Tom Jackson
Oct 4, 2014

Recipe Items

Try our take on fish tacos with this marinated mahi-mahi recipe from Chef Tom. This healthy and tasty recipe is quick to make.

Grilled Mahi-Mahi Tacos Recipe

Ingredients

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

Broccoli Slaw

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

Instructions

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.