Mahi-Mahi Fish Tacos Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesMarinating onions cuts their harsh bite and adds zest to these tacos.

  • Yield: 8 Servings


Marinated onions
  • 1½ cups red wine vinegar
  • ½ cup fresh lemon juice
  • 1½ tsp salt
  • 1½ tsp freshly ground pepper
  • 10 tsp dried oregano
  • 2 medium-size red onions, thinly sliced
Mahi-mahi seasoning
  • 1 tsp salt
  • ½ tsp sugar
  • ½ tsp lemon pepper
  • ½ tsp ground chipotle chile pepper
  • ½ tsp paprika
  • ¼ tsp freshly ground black pepper
Zesty tartar sauce
  • 1¼ cups mayonnaise
  • 1 tsp yellow mustard
  • 2 tbsp milk
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp finely chopped fresh cilantro
  • 1½ tsp Mahi-Mahi Seasoning
  • ½ tsp ground chipotle chile pepper
How to Make It
    Prepare Marinated Onions
  1. Combine all ingredients; cover and chill 2 to 24 hours.
  2. Prepare Mahi-Mahi Seasoning
  3. Combine all ingredients in a small bowl; stir well.
  4. Prepare Zesty Tartar Sauce
  5. Combine all ingredients in a bowl; stir well. Cover and chill 2 hours or until ready to serve.
  6. Prepare Mexican Slaw
  7. Place coleslaw mix in a medium bowl. Bring sugar and vinegar to a boil in a small saucepan over medium-high heat. Cook 1 to 2 minutes or until sugar dissolves; remove from heat. Drizzle hot vinegar mixture over coleslaw; toss. Stir in mayonnaise, mustard, and red pepper. Cover and chill 2 hours or until ready to serve.
  8. Prepare Tacos
  9. Brush both sides of fish with oil; sprinkle with seasoning.
  10. Preheat grill to 350° to 400° (medium-high) heat. Coat grill rack with cooking spray. Grill fish, covered with grill lid, 5 minutes on each side or until fish flakes with a fork
  11. Break fish into chunks, using a fork, or leave fish in 8 pieces. Place fish in warmed tortillas, and serve with Marinated Onions, Zesty Tartar Sauce, and Mexican Slaw.

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