Grilled Mahi Mahi Tacos With Pico De Gallo Recipes
GRILLED MAHI-MAHI TACOS
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 30
Steps:
- For pico de gallo:
- Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
- For crema:
- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
- For tacos:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.
EASY GRILLED MAHI MAHI
Steps:
- Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
- Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
- Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g
EASY MAHI MAHI FISH TACOS
These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.
Provided by jacquixox
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
- Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
- Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
- Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
- Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.
Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g
GRILLED FAJITAS WITH PICO DE GALLO
This is a good recipe when you're pressed for time. The beef doesn't need to marinate very long before grilling, and the accompanying vegetable relish is easy to stir up with just a few ingredients. It makes a delicious meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine 2 tablespoons lime juice, oil and garlic; add steak and turn to coat. Cover and refrigerate for 30 minutes., For pico de gallo, in a small bowl, combine the zucchini, tomato, picante sauce and remaining lime juice; set aside. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Thinly slice steak across the grain; place on tortillas. Top with pico de gallo; roll up and serve immediately.
Nutrition Facts : Calories 518 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 56g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.
MAHI MAHI TACOS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield about 4 to 5 servings
Number Of Ingredients 16
Steps:
- Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
- Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
GRILLED MAHI MAHI TACOS WITH PICO DE GALLO
Categories Fish
Number Of Ingredients 16
Steps:
- For Pico de Gallo combine first 7 ingredients in medium bowl
- Combine all dried spices in a medium bowl and sprinkle over the fish. Grill fish 5 minutes per side.
- When done shred fish with a fork, fill tortillas with fish, cabbagem pico, and SD White sauace made separately. Squeeze fresh lime over tacos
GRILLED MAHI-MAHI TACOS
Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.
Provided by gailanng
Categories Mahi Mahi
Time 38m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 608.1, Fat 21.6, SaturatedFat 4, Cholesterol 86.5, Sodium 2410.1, Carbohydrate 71.1, Fiber 6.3, Sugar 8.6, Protein 32
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- Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
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