Lime Mahi Mahi Tacos

by Oleg Nikitenko September 24, 2018 1 Comment

Lime Mahi Mahi Tacos

Mojito Lime Mahi Mahi Tacos with Citrus Dressed Southwestern Slaw

     For me personally, fish recipes can sometimes be a bit of a hit or miss... but this collaboration between my husband and myself is a slam dunk at our house!  The first time we made this, we just happened to have a couple of extra teenagers over and let's just say it was a winner all around, because the two of us ended up splitting one in the end that all those kids generously left over for us! The next time we made it, I'll be darned if my oldest didn't bring someone else by to "try them out!"   That time, I was prepared!  :) So when YOU make this, do yourself a favor and go ahead and make extras!

      So many of you asked for the recipe to go on the blog that we had to make it again just for you.  Darn it!  HaHa! ... well, okay.  You've twisted our arms.  You're going to LOVE the big bold southwestern flavors, the big contrasts of textures, and the fact that you can go ahead and have another one because they are so healthy! 
Ingredients: (around 9 servings)
Fish -
  • 9 Mahi Mahi fillets 
    • (typically come about 1" thick)
  • McCormick Grill Mates Mojito Lime seasoning 
  • small bag of fresh limes for squeezing over the fish (about 1/2 lime per fillet) 
Southwestern Slaw with Citrus Vinaigrette - 
  • 1/2 head purple cabbage sliced super thin
  • 1/2 head Napa cabbage sliced super thin
  • 2 large carrots, peeled and grated on large hole of box grater
  • 2/3 - 3/4 cup cilantro, chopped medium 
  • 3/4 cup purchased (bottled) citrus vinaigrette or homemade 
  • kosher salt and black pepper to taste  
Tacos - 
  • Flour tortillas (fajita or soft taco sized)
  • Guacamole (homemade or prepared) 
  • Mexican crema or sour cream
  • Fresh lime wedges
mahi tacos

Step-by-Step
      Allow for around one fish fillet per person.  Generously squeeze a few limes over the thawed fish fillets and season them generously with the mojito lime seasoning.  Allow them to marinate for around 30 minutes in the seasoning.  
Just in case you are wondering, this is only a partial recipe being shown here.  We did a few fillets earlier than the rest.  There are always multiple logistics at work at our house.   That said, there probably are at YOUR house, too!  With this recipe, you can just throw a few of the fillets on the grill at a time since the fillets come individually wrapped.  The rest of the ingredients are ready for when the others are expected home.
This seasoning blend is the BOMB!  Sprinkle generously over the fish.  You can put it on the other side once it is on the grill.

      I put a link there in case you can't find it.  And no, this is NOT a paid advertisement.  Just trying to be helpful.  :)
So while our fish is marinating in fresh lime juice and mojito lime seasoning, let's make the a quick southwestern slaw to give us some bold flavors and some crunch!   Even some of the members of my family (and our teenaged guests) who HATE coleslaw like this stuff!  Hey - that's a big plus, all in its own!  
     For the southwestern slaw, just combine all of the ingredients.  If you would like more or less of any of the ingredients, adjust as you'd like.
1/2 head purple cabbage (about 4 cups) 

      I really like the Napa cabbage better than the regular variety because it's not as hard and fibrous. There is also no bitterness to it.  
1/2 head Napa cabbage (about 4 cups)
This cilantro in here makes it feel like we are going straight to the Baja peninsula!  
2/3 - 3/4 cup cilantro, rough chopped
It's getting very pretty, isn't it?
2 large carrots, peeled and grated on the large holes of a box grater
This is the citrus vinaigrette I found in the supermarket.  I was going to make some initially, but then we got so busy that we thought.... ehhh... let's just go with this.  And we ended up really liking the flavor.     
Citrus Vinaigrette
~ 3/4 cup citrus vinaigrette 
Use more or less to your liking.
 Combine and season to taste.
black pepper
Our fish fillets are ready to go on the grill.  My husband loves to grill, so this is where I let him take over.  The grill needs to be fully preheated to around 400 degrees F.  I'm quite sure you could do these on a grill pan indoors if you needed to, as well.   
      The fish are grilled seasoned side down first so that you can season the "naked side" while the first side cooks.  Each side probably takes around 4 - 5 minutes, but will depend on how hot the grill is and the thickness of the fish.  The fish are done when they are opaque, fork tender, and flake easily with a fork.  
      After removing from the grill, the fish need to rest around 5 minutes.  This is how gorgeous they will look.  And they smell amazing!  After the resting period, break them into chunks with a fork or the grilling spatula.  
During that 5 minutes resting period, you can warm up and slightly blister the tortillas.  If you warm them like this over a flame, please use long handled tongs!   I have my fire on about medium.  Cold tortillas are just NOT the same!        If you have an electric stove, perhaps you can put them into a skillet or on a griddle to warm them.  
 Call everyone down to dinner, because there is going to be some serious eating going on!

slightly blistered tortillas

 

Did I not TELL you?!  How gorgeous is this?
      Serve your fish tacos with those warm tortillas, some southwestern slaw with the citrus vinaigrette, the grilled fish chunks (obviously),  I have some fire roasted corn guacamole in there, and some Mexican Crema drizzled on top.   And then... serve with some lime wedges to squeeze over the top!
Did I make a point of telling you that you may need extras?  
I used the fajita sized tortillas this time.  They are probably the smallest of the varieties out in the markets (about the size of your outstretched hand, including your fingers).  You can probably count on two tacos per adult if you use this size.  I find this size easier to eat and manage, and certainly more kid friendly.  




Oleg Nikitenko
Oleg Nikitenko

Author



1 Response

Inna
Inna

November 22, 2018

I will try these for taco tuesday :)

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