Grilled Mahi-Mahi Tacos

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READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
  • In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
  • Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
  • While the fish is marinating, preheat the grill to medium-high.
  • Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
  • Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
  • While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
  • Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.
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