Makes 8 tacos
Grilled fish tacos are a delightful fusion of smoky flavors and zesty freshness, perfect for a summer fiesta. The tender, charred fish wrapped in warm tortillas, topped with tangy salsa and crisp slaw, creates a mouthwatering explosion of textures and tastes.
Ingredients
- 3 lb mahi-mahi fillets
- Kosher salt, as needed
- 1/2 cup vegetable oil
- 3 tablespoons lime juice
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 garlic cloves, minced
- 8 (8-inch) flour or corn tortillas
- Sour cream, for serving
- Lime wedges, for serving
Southwestern Slaw
Ingredients
- 1 lb green cabbage, chopped
- Kosher salt, as needed
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/4 red onion, minced
- 1/2 jalapeño, seeded and finely minced
- 1/4 cup coarsely cut cilantro
- Ground black pepper, as needed
Directions
- Cut the mahi-mahi into 16 equal slices, and season with salt as needed.
- Gently combine the vegetable oil, lime juice, chili powder, cumin, coriander, and garlic with the fish. Allow the fish to marinate for about 30 minutes.
- Meanwhile, prepare the southwestern slaw. In a mixing bowl, mix the chopped cabbage with salt, mix well, and allow to sit for about 15 minutes.
- Squeeze excess moisture out of the cabbage and combine with the lime juice, honey, onions, jalapeños, and cilantro. Adjust seasoning with salt and pepper, as needed
- Grill the fish over high heat until well-marked and cooked through, about 1 minute on each side.
- Place about 2 tablespoons of slaw into a corn tortilla and top with two pieces of fish. Top with sour cream and a squeeze of lime.
