Photo by: CIA/Ben Fink
(Photo by: CIA/Ben Fink)

The grilled mahi-mahi adds flair to these zesty fish tacos

Baja-Style Fish Tacos

  • Serves

    8

  • Active Time

  • Total Time

Ingredients

  • 2 lb mahi-mahi
  • ½ cup vegetable oil
  • 3 tbsp lime juice
  • 5 tsp chili powder
  • 1½ tsp ground cumin
  • 1½ tsp ground coriander
  • 1½ tsp minced garlic
  • salt, to taste
  • 8 flour tortillas, 8 inches in diameter
  • Southwestern Slaw
  • 1 cup Chipotle Pico de Gallo
  • ½ cup Mexican Crema

Directions

  1. Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

  2. Cut the mahi-mahi into 16 equal slices.

  3. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

  4. Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1½ to 2 minutes more.

  5. Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

  6. Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.

Cook's Note

Get the Southwestern Slaw recipe here

Chipotle Pico de Gallo recipe here

Mexican Crema recipe here

Kitchen Counter

Serves 8. Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber.

About the Author

This recipe can be found in The Culinary Institute of America’s Grilling cookbook, which is available for purchase at bookstores nationwide.

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