Get ready to transform your dinner routine with the most mouthwatering, restaurant-quality fish tacos you've ever tasted! These Grilled Mahi Mahi Fish Tacos with Red Cabbage Slaw are about to become your new obsession - a perfect blend of fresh, zesty flavors and restaurant-worthy technique that will make you feel like a culinary superstar. Imagine tender, perfectly grilled mahi mahi nestled in warm corn tortillas, topped with a vibrant, crunchy red cabbage slaw that delivers a punch of freshness in every single bite.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 mahi mahi fillets
- 8 corn tortillas
- 2 cups red cabbage, shredded
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Begin by preparing all your ingredients. Rinse the mahi mahi fillets under cold water and pat them dry with paper towels. Season both sides of the fillets generously with salt and pepper.
- In a mixing bowl, combine the shredded red cabbage, chopped cilantro, and lime juice. Toss the mixture until the cabbage is well coated with the lime juice. This will serve as your fresh slaw for the tacos.
- Preheat your grill to medium-high heat. Lightly brush the grill grates with olive oil to prevent the fish from sticking.
- Once the grill is hot, place the mahi mahi fillets on the grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and easily flakes with a fork. Avoid overcooking to keep the fish moist.
- While the fish is grilling, warm the corn tortillas. You can do this on the grill for about 30 seconds on each side or in a dry skillet over medium heat until pliable.
- Once the mahi mahi is cooked, remove it from the grill and let it rest for a minute. Then, using a fork, flake the fish into bite-sized pieces.
- To assemble the tacos, take a warm corn tortilla and add a generous amount of the flaked mahi mahi on top. Follow with a scoop of the red cabbage slaw. You can add extra cilantro or a squeeze of lime if desired.
- Repeat the assembly for all tortillas and serve immediately. Enjoy your grilled mahi mahi fish tacos with red cabbage slaw!
Tips
- Choose fresh, high-quality mahi mahi fillets for the best flavor and texture.
- Pat the fish completely dry before seasoning to ensure a perfect grill sear.
- Don't overcrowd the grill - cook fish in batches if needed to maintain proper heat.
- Use a fish spatula or carefully flip the fillets to prevent breaking.
- Let the fish rest for a minute after grilling to retain its juicy interior.
- Warm tortillas just before serving to keep them soft and pliable.
- For extra flavor, consider adding a quick marinade of lime juice and cilantro to the fish before grilling.
- Serve immediately to enjoy the maximum crunch of the slaw and warmth of the tortillas.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 25g
Fat: 10g
Saturated Fat: g
Cholesterol: 70mg
