Whenever I’m not slow cooking, chances are I’m grilling. I love the simplicity of throwing my food on the grill and having minimal cleanup in the house after dinner. Plus summer time just feels like grilling time. These Mahi Tacos are so simple that they can easily be a quick weeknight dinner but they are also yummy enough to serve to company. In my mind the only required toppings are a Spicy Slaw and Honey Sriracha Aioli. Serve in your favorite taco shells and pair it with some cilantro lime rice and you have what I just might consider the perfect summer night dinner.
Do you grill fish often? I used to be very intimidated by the idea until I went with my friend Michelle to a class at our local culinary institute and had the chance to practice with and learn from Chef Richard McPeake. I would never even hope to master the grill like he can, but at least now I’m not terrified to put a piece of fish on it. And most of the time it even turns out pretty well!
Since I am landlocked in the middle of the country my best choice of fish is typically frozen. I picked up a package at the store and then thawed it in some cold water and it only took 30 or 45 minutes. This fish uses my homemade taco seasoning, some olive oil and that’s it! See, I told you this would be quick!
Preheat your grill to medium high heat. Once it’s ready place the seasoned fish on the grill and cook for about 5 minutes on each side. You will know it’s ready to turn when it releases from the grill without sticking too much and you will know it’s fully cooked when it’s firm to the touch. One thing I learned at the class was that when fish is done it will feel about the same firmness as the spot on your hand between your thumb and pointer finger when your hand is stretched out! How helpful is that?!!
The slaw is a simple mix of ingredients and if you use a preshredded cabbage it will cut your prep time to almost nothing. I usually make the slaw before I ever fire up the grill. That gives it time to sit and let the flavors work their magic while you finish up the rest. Don’t forget to quick whip up the 3-ingredient Sriracha Honey Aioli and you are good to go!
- 3 Mahi Mahi fillets
- 2 tablespoons olive oil
- 1 tablespoon homemade taco seasoning
- 6 ounces (small package) preshredded plain slaw or cabbage
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 1/2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 teaspoons chili garlic
- 1 teaspoon lime juice
- 1/2 cup mayo
- 1 tablespoon honey
- 1/2 tablespoon Sriracha
- Drizzle fish with olive oil on both sides
- Sprinkle evenly with seasoning
- Cook on grill preheated to medium high heat for approximately 5 minutes on each side until fish is firm and fully cooked
- Remove and flake with fork into large chunks
- Mix sauce ingredients in small bowl
- Pour over shredded cabbage and mix well
- whisk all ingredients
- Serve mahi in taco shells or as desired topped with slaw and aioli
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