Grilled Mahi-Mahi Tacos
By LRay
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.
4 servings
Recipe by Malibu Seafood, Malibu, California
August 2011
- 4
Ingredients
- 5 plum tomatoes, seeded, chopped
- 1/2 small yellow onion, finely chopped
- 4 scallions, white and light-green parts only, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh oregano
- 1 jalapeño, stemmed, seeded, minced
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Preparation
Pico de Gallo
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
Crema
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Fish Recipes Slideshow.