Spicy Grilled Mahi-Mahi Tacos with Cilantro Slaw
Elevate your taco night with these Spicy Grilled Mahi-Mahi Tacos, featuring perfectly grilled fish marinated in a blend of aromatic spices, combined with a refreshing cilantro slaw that adds a crunch and a pop of flavor. This dish brings together the zest of lime, the smokiness of chipotle, and the heartiness of flour tortillas, making it a perfect meal for gatherings or a quick weeknight dinner. Enjoy these delicious tacos served with a squeeze of lime for that extra zing!
4
Servings
170
Calories
19
Ingredients
Ingredients
Mahi-Mahi fillets
1 lb (fresh, cleaned)
Vegetable oil
2-3 tablespoons (for grilling and marinating)
Dried ancho chile powder
3/4 teaspoon (to taste)
Cumin
1/2 teaspoon (ground)
Kosher salt
2 teaspoons (adjust as needed for table salt)
Cayenne pepper
1/4 teaspoon (to taste)
Black pepper
1/4 teaspoon (freshly cracked)
Chopped fresh cilantro
1/4 teaspoon (for seasoning)
Oregano
1/4 teaspoon (dried)
Shredded coleslaw mix
14 ounces (store-bought)
Mayonnaise
1/4 cup (for slaw dressing)
Chopped fresh cilantro
1/4 cup (for slaw)
Fresh lime juice
2 tablespoons (freshly squeezed)
Sugar
2 teaspoons (for slaw dressing)
Cider vinegar
2 teaspoons (for slaw dressing)
Diced chipotle chiles in adobo
2 (for dressing)
Kosher salt
1/2 teaspoon (to taste)
Lime wedges
4 (for serving)
Large flour tortillas
4 (for serving)
Instructions
1
In a large bowl, combine the mayonnaise, chopped cilantro, fresh lime juice, sugar, cider vinegar, diced chipotle chiles, and kosher salt to create the slaw dressing. Mix well until fully combined.
2
Add the shredded coleslaw mix to the dressing and toss until the slaw is evenly coated. Set aside to let the flavors meld while you prepare the fish.
3
In a small bowl, mix together the ancho chile powder, cumin, kosher salt, cayenne pepper, chopped cilantro, black pepper, and oregano. Pat the mahi-mahi fillets dry with a paper towel.
4
Brush the fillets with vegetable oil and rub the spice mixture evenly over both sides of the fish. Cover and marinate in the refrigerator for about 20 minutes.
5
Preheat your grill to medium-high heat. Once hot, lightly oil the grill grates to prevent sticking.
6
Place the marinated mahi-mahi fillets on the grill, meat side down. Grill for 4 minutes or until the fish releases easily from the grates.
7
Flip the fillets and continue grilling for another 3-4 minutes, until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest for a couple of minutes.
8
While the fish is resting, quickly warm the flour tortillas on the grill for about 15 seconds on each side until slightly charred but still pliable.
9
Break the grilled fish into large chunks and evenly distribute among the warm tortillas.
10
Top with the cilantro slaw and serve immediately with lime wedges for squeezing on top.
Nutrition Information
6.75g
Fat
19g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The main dish is Spicy Grilled Mahi-Mahi Tacos with Cilantro Slaw.
How many servings does this mahi-mahi recipe provide?
This recipe provides 4 servings.
What is the calorie count per serving for these tacos?
Each serving contains approximately 170 calories.
What type of fish is recommended for this taco recipe?
The recipe specifically uses 1 lb of fresh, cleaned Mahi-Mahi fillets.
How long should the mahi-mahi be marinated before grilling?
The fish should be covered and marinated in the refrigerator for about 20 minutes.
What ingredients are used in the slaw dressing?
The dressing includes mayonnaise, chopped cilantro, fresh lime juice, sugar, cider vinegar, diced chipotle chiles, and kosher salt.
What spices are included in the dry rub for the fish?
The rub consists of ancho chile powder, cumin, kosher salt, cayenne pepper, chopped cilantro, black pepper, and oregano.
At what heat setting should the grill be preheated?
The grill should be preheated to medium-high heat.
How long does it take to grill the first side of the mahi-mahi?
The fillets should be grilled meat side down for 4 minutes or until they release easily from the grates.
How do you know when the mahi-mahi is fully cooked?
The fish is done when it is opaque and flakes easily with a fork, which takes about 3 to 4 minutes after flipping.
What type of tortillas are used in this recipe?
The recipe calls for 4 large flour tortillas.
How should the tortillas be prepared before serving?
Warm the flour tortillas on the grill for about 15 seconds on each side until slightly charred.
What garnish is recommended for serving these tacos?
The tacos are served with lime wedges for squeezing extra juice on top.
How much protein is in each serving of these fish tacos?
Each serving contains 9g of protein.
What is the fat content per serving?
The fat content per serving is 6.75g.
How many grams of carbohydrates are in one serving?
There are 19g of carbohydrates per serving.
What type of coleslaw mix is used?
The recipe uses 14 ounces of store-bought shredded coleslaw mix.
What oil is best for grilling the fish in this recipe?
Vegetable oil is used to brush the fillets and oil the grill grates.
What adds the spicy kick to the slaw?
The spice in the slaw comes from 2 diced chipotle chiles in adobo.
How much lime juice is needed for the cilantro slaw?
You will need 2 tablespoons of freshly squeezed lime juice.
Is sugar used in this recipe?
Yes, 2 teaspoons of sugar are added to the slaw dressing to balance the flavors.
What kind of vinegar is included in the dressing?
Cider vinegar is used in the slaw dressing.
Should the mahi-mahi be dried before seasoning?
Yes, you should pat the mahi-mahi fillets dry with a paper towel before applying the spice rub.
What is the total ingredient count for this recipe?
There are 19 unique ingredients required for this recipe.
How do you assemble the tacos?
Break the grilled fish into large chunks, distribute among warm tortillas, and top with cilantro slaw.
Can I use dried ancho chile powder?
Yes, the recipe specifically calls for 3/4 teaspoon of dried ancho chile powder.
Is this recipe considered a quick meal?
Yes, it is tagged as a 'quick meal' and is suitable for weeknight dinners.
What is the consistency of the slaw?
The slaw is described as refreshing and adds a crunch to the tacos.
Does the recipe use ground or whole cumin?
The recipe uses 1/2 teaspoon of ground cumin.
What culinary category does this dish belong to?
This dish belongs to the Mahi Mahi category and features Mexican cuisine flavors.