Prep 10 mins
Cook 10 mins
I only had mahi mahi once and that was over 18 years ago on our Hawaiian honeymoon. There was some of this wonderful fish at a local fish market and I just had to figure something out to do with it. I went out on a limb tonight and tried something new. New for us, anyway! I hope you enjoy this and please feel free to add more toppings. You can even replace the parsley with cilantro if you really have to. LOL! I did not count the 30 minute marinating time. Enjoy!
- 2 lbs mahi mahi (can try halibut or another "meaty" fish)
- 1⁄3 cup canola oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 lemon, juice of
- 1⁄4 cup parsley
- 8 large soft tortillas
- queso fresco (I know that you aren't "supposed" to use cheese with seafood, but this worked really well!)
- lettuce (I used baby romaine) or cabbage, shredded (I used baby romaine)
- purple onion
- green onion
- sour cream
- sriracha chili sauce mixed with mayonnaise (yum!)
- Place fish in a shallow dish. Mix oil, chill powder, paprika and parsley. Coat fish with spice mixture and let sit for 30 minutes.
- Preheat grill to medium-high heat. Place fillets on grill and cook for approximately 3-5 minutes per side, depending on thickness. Remove mahi mahi from grill and flake but leave some good sized pieces.
- Heat tortilla in grill or microwave until they are soft and top with fish and preferred toppings.
- Roll and enjoy!