Grilled Mahi Mahi Tacos
Prep Time
Cooking Mode
600 g mahi mahi filets
Quick Pickled Onions:
½ small red onion, thinly sliced
⅓ cup Compliments Red Wine Vinegar
½ tsp granulated sugar
¼ tsp salt
Spicy Mango-Jalapeño Sauce:
1 cup frozen Compliments Mango Mania chunks, thawed
3 to 5 jarred pickled jalapeño rounds
1 to 2 tbsp lime juice
Avocado-Lime Crema:
1 avocado, coarsely chopped, about 1 cup
½ cup Compliments Sour Cream
2 tbsp lime juice
½ tsp Compliments Garlic Salt
8 to 10 warmed small corn or flour tortillas, for serving Chopped cilantro, for serving
Cilantro-Lime Slaw:
4 cups red and/or green cabbage, sliced
2 cups carrots, shredded
1 cup cilantro, chopped
½ cup red onion
⅓ cup fresh lime juice
2 tsp Compliments Natural Liquid Pure Honey
Pinch garlic powder, salt
600 g mahi mahi filets
Quick Pickled Onions:
½ small red onion, thinly sliced
⅓ cup Compliments Red Wine Vinegar
½ tsp granulated sugar
¼ tsp salt
Spicy Mango-Jalapeño Sauce:
1 cup frozen Compliments Mango Mania chunks, thawed
3 to 5 jarred pickled jalapeño rounds
1 to 2 tbsp lime juice
Avocado-Lime Crema:
1 avocado, coarsely chopped, about 1 cup
½ cup Compliments Sour Cream
2 tbsp lime juice
½ tsp Compliments Garlic Salt
8 to 10 warmed small corn or flour tortillas, for serving Chopped cilantro, for serving
Cilantro-Lime Slaw:
4 cups red and/or green cabbage, sliced
2 cups carrots, shredded
1 cup cilantro, chopped
½ cup red onion
⅓ cup fresh lime juice
2 tsp Compliments Natural Liquid Pure Honey
Pinch garlic powder, salt
Directions
1Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.
2Quick Pickled Onions: Meanwhile, bring vinegar, sugar and salt to a simmer in a medium saucepan until sugar dissolves. Remove from heat and add onion rings. Set aside, stirring occasionally, at least 30 min.
3Spicy Mango-Jalapeño Sauce: Meanwhile, combine mango, pickled jalapeños and lime juice in a blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.
4Avocado-Lime Crema: Rinse out blender. Combine avocado, sour cream, lime juice and garlic salt in clean blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.
5Cilantro-Lime Slaw: Use a knife or mandolin to very thinly slice 4 cups red and/or green cabbage and ½ cup red onion. (Or use a knife to slice very thinly.) Whisk ⅓ cup fresh lime juice, 2 tsp Compliments Natural Liquid Pure Honey in a large bowl until combined. Season with garlic powder and salt to taste. Add shaved vegetables along with 2 cups shredded carrots and 1 cup chopped cilantro. Toss to coat. Set aside.
6Preheat your grill at medium-high heat, 400 to 450°F (205 to 232°C). Clean and oil the grates. Season the mahi mahi with salt and grill for 2 min. Rotate 90 degrees to create perfect crosshatch grill marks and cook another 2 min.
7Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 130 to 135°F (54 to 57°C). Be mindful of overcooking or the mahi mahi will be tough and dry. Transfer the grilled mahi mahi to a clean plate/platter and let rest for 5 min.
8Cut mahi mahi into smaller pieces, then serve in tortillas. Top with mango-jalapeño sauce, avocado lime crema, quick pickled onions, cilantro and Cilantro-Lime Slaw.
Tips
1
Use any remaining avocado-lime crema as a dip for tortilla chips.
Disclaimer
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Personal Note
Personal Note
