Maravilloso Mahi Mahi Tacos

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We present you with the best fish tacos you’ve ever had. Before you’ve had them. And that goes for you, Sal in San Diego, too.
  • For the avocado-lime slaw
  • ½ cup mayonnaise
  • 1 avocado
  • ½ cup cilantro roughly chopped
  • 2 garlic cloves
  • 3 tablespoons lime juice
  • 4 tablespoons jalapeños pickled, chopped. Or 1 fresh jalapeno: cored and seeded
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 12-ounce slaw mix
  • For the chipotle aioli
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • 1 teaspoon lime juice
  • ½ teaspoon chipotle chili powder (more for increased heat or regular chili powder for less)
  • 1 pinch Kosher salt and ground black pepper
  • For the Mahi-Mahi
  • 1 ¼ pound mahi-mahi fillets skinless, cut into 12 pieces (can also use fresh tuna steak)
  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 2 tablespoons lime juice
  • 3 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 12 corn tortillas
  • ½ cup fresh cilantro for garnish
  • ½ cup sliced radish for garnish
  • 2 fresh jalapenos sliced, for garnish
  • Hot sauce such as Tobasco, for garnish
  • FOR THE AVOCADO LIME SLAW In a food processor, add mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt, and pepper. Pulse until blended. Add mayo-avocado mixture to the slaw. Stir until fully coated. Set aside.
  • FOR THE CHIPOTLE AIOLI Stir mayo, garlic, lime juice, chili powder, salt, and pepper. Set aside.
  • PREPARE THE MAHI MAHI Make the marinade by mixing in a medium bowl chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil. Add mahi-mahi and turn to coat. Let rest for 15 minutes.
  • Heat the FIREDISC® cooker to high. Place fish in the ‘disc. Or, thread each fish piece with a skewer. Discard left-over marinade.
  • Grill fish, turning once, until opaque and cooked through, about 8 minutes. Heat tortillas on the FIREDISC®, or place them in aluminum foil, and heat on the grill. Place cooked fish in the warmed tortilla.
  • Top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.
  • Thanks for the inspiration and photo: