Mojito Lime Mahi Mahi Tacos with Citrus Dressed Southwestern Slaw

By PineyCook

Ingredients

• Fish:
• 9 Mahi Mahi fillets
• (typically come about 1" thick)
• McCormick Grill Mates Mojito Lime seasoning
• small bag of fresh limes for squeezing over the fish (about 1/2 lime per fillet)
• Southwestern Slaw with Citrus Vinaigrette:
• 1/2 head purple cabbage sliced super thin
• 1/2 head Napa cabbage sliced super thin
• 2 large carrots, peeled and grated on large hole of box grater
• 2/3 - 3/4 cup cilantro, chopped medium
• 3/4 cup purchased (bottled) citrus vinaigrette or homemade
• kosher salt and black pepper to taste
• Tacos:
• Flour tortillas (fajita or soft taco sized)
• Guacamole (homemade or prepared)
• Mexican crema or sour cream
• Fresh lime wedges

Preparation

Step 1

Allow for around one fish fillet per person. Generously squeeze a few limes over the thawed fish fillets and season them generously with the mojito lime seasoning. Allow them to marinate for around 30 minutes in the seasoning. Grill on a preheated grill (about 400 degrees F) until opaque, fork tender, and flakes easily with a fork. This may take around 4 - 5 minutes per side, but will depend on how hot the grill is, and the thickness of the fish. After removing from the grill, the fish need to stand around 5 minutes. Then you can break them into large pieces with a fork or spatula for filling the tacos.

For the slaw, just combine all ingredients and adjust the seasoning to your liking.

Fill warm/blistered tortillas with southwestern slaw, fish pieces, guacamole, and crema. Squeeze fresh lime wedges over tacos.