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Grilled Mahi Tacos with Tomato-Avocado Salsa and Chipotle Slaw
Nothing brightens up a gloomy, rainy day like a fresh, sunny meal. These grilled fish tacos are the perfect light dinner and they're much healthier than a typical beef and cheese taco, not to mention loaded with bright flavors like chili, lime, and avocado.
Don't let the number of ingredients or components intimidate you - these tacos are super easy to put together and if you don't have mahi on hand, you can substitute halibut, swordfish, or even shrimp or chicken.
The first step is to prepare the salsa. You can do this up to a day in advance - the flavors just get better as it sits. Start by quartering one pint of cherry or grape tomatoes. If some of the tomatoes are very large, you may need to cut them into smaller pieces than quarters.
Then very finely mince half a jalapeno - I take out the seeds and ribs but if you want it really spicy, feel free to leave them in.
Finely mince up a tiny bit of white onion or shallot - you only need about a tablespoon or two, otherwise the onion flavor will overpower the salsa.
Add the tomatoes, jalapeno, and onion to a bowl and grate in one small garlic clove.
Juice one lime into the bowl.
Add one tablespoon of red wine vinegar (or white wine vinegar, or cider vinegar, or regular white vinegar, or champagne vinegar...you get the point - just no balsamic) No need to buy a whole bottle of vinegar only to use a tablespoon, just use what you have on hand.
Add 1/2 a teaspoon of each salt and pepper, and 3 tablespoons of olive oil.
Mix everything up, then dice a whole avocado.
You don't want to stir things around too much once the avocado is added or you'll end up mashing up the avocado, so just give things a gentle stir to combine. Set the salsa aside while you prepare the slaw.
For the slaw, start by finely shredding a small head of green cabbage. You can buy bagged coleslaw mix as well, but it's much more economical to shred the cabbage yourself.
Make the dressing by combining 1/2 cup of mayo with 1 chipotle pepper finely minced, 4 teaspoons of honey, 1 teaspoon of salt, and the juice of half a lime. Mix in the cabbage and the slaw is done!
The last step is to grill the fish and warm the tortillas. Start by drying the fish with a paper towel so there isn't any moisture on the outside - this will ensure the fish gets nice grill marks.
Brush the fish with olive oil and liberally season with kosher salt, chili powder, and black pepper.
Heat a grill or grill pan to medium-high heat and grill the fish for about 5 to 10 minutes per side, depending on how thick the filets are. Rotate them 45 degrees halfway through cooking each side so you get distinct grill marks.
While the fish is grilling, heat up the tortillas on the grill as well. They only take about 30 seconds on each side.
Once the fish is cooked through, I break it up into large flakes with a fork and I set everything out to let people assemble their own tacos. Layer them with the flaw, then the fish, and top with the salsa. These are seriously one of my all time favorite meals!
Recipe:
Total Time: 40 minutes | Serves: 4
Ingredients:
Salsa:
1 pint grape tomatoes, quartered
1/2 a fresh jalapeno, minced
2 tablespoons minced white onion
1 lime
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and pepper
1 Avocado, diced
Slaw:
1 small green cabbage, shredded
1/2 cup mayonnaise
1 Chipotle pepper (canned kind in Adobo), finely minced
4 teaspoons honey
Salt
1 Lime
Mahi:
4 mahi mahi filets
1 tablespoon olive oil
Chili powder
Salt and pepper
Flour tortillas
Salsa:
1. Combine the tomatoes, jalapeno, onion and garlic with the juice of the lime, the vinegar, 1/2 a teaspoon each salt and pepper, and the olive oil.
2. Gently stir in the avocado chunks at the end until everything is just combined.
Slaw:
1. Combine the cabbage, mayo, chipotle, honey, juice of the lime and 1/2 a teaspoon of salt.
Mahi:
1. Preheat a grill or grill pan to medium heat.
2. Brush the filets with olive oil, then sprinkle liberally with chili powder, salt, and pepper.
3. Grill the fish for about 10 minutes per side, rotating the filets halfway through each side to get nice grill marks.
4. While the fish is cooking, lightly grill the tortillas as well. They only need about 30 seconds per side.