Grilled Mahi Tacos
For a couple of summers now my family has vacationed in Gulf Shores Alabama. It’s a great family-friendly town with lots to see, do, and most importantly, eat. The local markets are full of incredibly fresh seafood. However, you can also grab a rod and reel and throw a line in the water and you’re bound to land some great table fare. I spend roughly half the time with my toes in the sand, a few poles in the water, and a cold beverage in my hand. The other half the time is spent cooking up something tasty in the kitchen of our Airbnb. After a successful visit to the local’s favorite fish market, Billy’s Seafood, I was inspired to make these Grilled Mahi Tacos
What’s Mahi Mahi?
Mahi is a firm, slightly sweet-tasting fish that is excellent for the grill. Combine this amazing grilled fish with some great spring/summer ingredients and you’ve got one hell of a taco. As an added benefit you can make this 100% outside on the grill. No need to heat that kitchen up on a hot day.
Prepping the fish
Start your grill and get it up to medium-high heat. We want to get some nice grill marks on there.
Take your Mahi filet and portion it into taco length pieces. Mine were about one inch thick and 5 inches long. You can cook the filet whole if you chose and slice after but I like as much surface area as possible for blackening spice crust.
You can find recipes for making your own blackening spice but I really like the Chef Paul Prudhomme “Blackened Redfish Magic.” It’s available in most larger supermarkets and easily found online.
Season the Mahi pieces on all sides and set them aside while we prep our other ingredients.
Condiments, we need condiments
I’m going to blister some cherry tomatoes to go on my Grilled Mahi tacos. If you are using the same cutting board be sure and wash it thoroughly after cutting the fish. Cut 8-9 cherry tomatoes in half and season with kosher salt. Place a cast-iron skillet on the hot grill grate. Drizzle in a TBS of olive oil. Right as it starts to smoke add in your cherry tomatoes. Cook for 2 minutes without moving them around. I’m trying to get some nice char on them.
While the tomatoes are cooking prep the rest of the ingredients. Thinly slice some radishes, finely chop some cilantro, and cut an avocado into 1/4 slices. Set your freshly cut ingredients aside. By now your tomatoes should be finished. Remove them from the heat.
Toast the tortillas
Give your cast iron pan a quick wipe with a towel to remove any larger charred bit. Apply a thin layer of olive oil with a paper towel and place back on the grill. Place your tortillas in the skillet 1-2 at a time depending on skillet size. They should start to brown after about 30 seconds. Hold your warmed tortillas covered with foil in a tortilla warmer, dry cooler, or in the oven as low as it can go.
Place your seasoned Mahi Mahi pieces on the hot grill grates. If your pieces are small they may try and fall through the grate so be careful. A grilling basket may be necessary. Cook your fish for 2 minutes per side for a total of 8 minutes. My pieces are pretty square so I rotated them 3 times. If your pieces are flatter 4 minutes per side rotating once. When the fish starts to become flaky it’s finished.
Time to build your Grilled Mahi Tacos! If you like other toppings don’t be afraid to add them in or substitute. In addition to the toppings I have listed, cabbage goes really well. It adds a nice crunch. Radishes were in season so I used them for that crunchy texture. I just made a fresh batch of Texas Green Salsa that’s amazing on tacos. I recommend you give that one a try. It’s super easy with just a few ingredients. If you enjoyed this recipe let me know. Feel free to tag me on social media @ilovemeatdotcom
Grilled Mahi Tacos
This recipe for Grilled Mahi Tacos is simple, healthy, and most importantly delicious. Taco Tuesday is right around the corner!
- 1 pound Mahi Mahi filets
- 2 whole radishes
- 1 whole avocado
- 7-8 whole cherry tomatoes
- 2 TBS extra virgin olive oil
- 16 corn tortillas
- 1/3 cup Chef Paul Prudomme's Blackened Redfish Seasoning
- 1 bunch cilantro
- 1 cup Texas Green Salsa or preferred salsa
- 1 tsp kosher salt
Heat grill to medium-high heat
Slice Mahi Mahi filets into taco length pieces 1x5 inches
Season Mahi Mahi pieces with blackening spice
Slice cherry tomatoes in half and season with kosher salt
Heat cast-iron skillet on grill
Add 1 TBS of olive oil to the pan
When the oil starts to smoke add your cherry tomatoes
Cook tomatoes for 2 minutes without moving them to develop a char
After 2 minutes remove and set aside
Slice radishes, avocado, and chop the cilantro
Wipe skillet clean, reapply a thin coat of olive oil, and return to the grill
Add 1-2 corn tortillas at a time. Warm until they start to brown which should take about 30 seconds. Hold in foil until ready to eat.
Place your seasoned fish on the grill and cook for a total of 8 minutes or until flaky.
Build those tacos and dig in!