Grilled Mahi Tacos

Name: Grilled Mahi Tacos
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 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

Posted on May 3rd, 2020

by Andrew Armstrong

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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.

Freshly sliced Mahi filet on a cutting board. — Perfect size for a taco!

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.

Bottle of Chef Paul Prudhomme's Blackened Redfish Magic sits on a wooden deck — You can make your own but this stuff is great.

Season the Mahi pieces on all sides and set them aside while we prep our other ingredients.

Seasoning being applied to pieces of Mahi — Evenly coat the piece of fish.

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.

Sliced cherry tomatoes with salt — Sliced and sprinkled with salt.

Cherry tomatoes being blistered in a cast iron skillet — Resist the urge to move your tomatoes around.

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.

#grillmarksbud

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.

Grill marks on a seasoned piece of fish — #grillmarksbud

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

-Cheers