Grilled Mahi Mahi Tacos

APPS & SIDES

Grilled Mahi Mahi Tacos

Prep Time: 15minutes

Cook Time: 20minutes 1hour hr 20minutes minshouminut

Total Time: 35minutes

These tasty tacos feature blackened mahi mahi fillets, scratch-made salsa verde, and a variety of fillings to deliver an array of mouthwatering textures and flavors. Every bite is smoky, spicy, bright, and fresh. For the best result, choose mahi mahi fillets with a shiny, moist appearance, firm texture, and clean sea breeze scent.

Ingredients

Serving Sizes

Mahi Mahi

1 ½ tablespoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
1 teaspoon black pepper
½ teaspoon dried oregano
¼ teaspoon dried thyme
18 ounces mahi mahi fillets, skins removed
3 tablespoons olive oil

Salsa Verde

½ pound tomatillos, husked and washed
3 tablespoons chopped yellow onion
1 garlic clove, peeled
3 tablespoons chopped fresh cilantro
1 ½ teaspoons fresh lime juice
1 jalapeno pepper, seeds and ribs removed
½ teaspoon fine sea salt, or to taste
¼ teaspoon black pepper

Tacos

12 corn tortillas
1 tablespoon olive oil
1 cup shredded green cabbage, lightly packed
2 Roma tomatoes, diced
2 avocados, diced
Chopped fresh cilantro, for garnish
Lime wedges, for serving

Equipment

Z Grills Smoker Grill (600 series or later)
Applewood pellets
Tongs
Blender
Grill Mat
Spatula

Instructions

- Step 1: Combine the spices, salt, and herbs for the fish. Season both sides of the fillets with the seasoning mixture and refrigerate until it’s time to grill.
  
  Step 2: Prepare your Z-Grill (preferably with branded applewood pellets) for direct-heat cooking at 400 degrees Fahrenheit.
  
  Step 3: Transfer the tomatillos to the grill and cook for 5 minutes.
  
  Step 4: Flip the tomatillos and cook for 3 more minutes or until the tomatillos have softened and have nice grill marks.
  
  Step 5: Add the tomatillos and the remaining salsa verde ingredients to a blender. Blend until smooth, then set the salsa aside.
  
  Step 6: Place a grill mat on the grates, brush both sides of the fish with oil, then transfer the fish to the grill.
  
  Step 7: Grill the fish for 4-5 minutes per side or until it easily flakes with a fork.
  
  Step 8: Lightly brush the tortillas with oil, transfer them to the grill, and warm for 15-20 seconds per side or until pliable.
  
  Step 9: Divide the shredded cabbage between the tortillas.
  
  Step 10: Roughly chop the mahi mahi and divide between the tortillas.
  
  Step 11: Top each taco with salsa verde, tomato, and avocado.
  
  Step 12: Finish with cilantro and serve with lime wedges.