Serves 4
25 min
Grilled Fish Tacos With Chipotle Ranch
Recipe GLPR0bd61d9a2b291a
Tender grilled mahi-mahi fillets seasoned with Caribbean spices, topped with cool cabbage slaw, fresh tomatoes, melted Monterey Jack cheese, and creamy chipotle ranch dressing in warm flour tortillas. Quick, fresh, and bursting with flavor.
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Ingredients
1 (12-ounce) package frozen mahi-mahi fillets
1 tablespoon canola oil
1 tablespoon Caribbean barbecue seasoning
8 flour tortillas
1 1/2 cups shredded red or white cabbage
2 fresh tomatoes, chopped
1 cup shredded Monterey Jack cheese
1/2 cup chopped green onions, white and green parts
1/4 cup Chipotle Ranch Dressing
Sliced pickled jalapeño peppers, optional
Fresh cilantro and lime wedges, optional
Directions
Preheat grill to medium-high heat (approximately 400°F). If using a grill pan, heat it on the stovetop over medium-high heat until it is hot.
Remove mahi-mahi fillets from the freezer and allow them to thaw for 5 minutes. Pat dry with paper towels.
Brush both sides of the mahi-mahi fillets with canola oil. Sprinkle the Caribbean barbecue seasoning evenly over both sides of each fillet, pressing gently to adhere.
Place the seasoned fillets on the grill or heated grill pan. Cook for 4-5 minutes on the first side, then carefully flip and cook for another 3-4 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
While the fish cooks, warm the flour tortillas on the grill for about 30 seconds per side, or wrap them in a clean kitchen towel and warm in a 350°F oven for 2-3 minutes.
In a small bowl, combine the shredded cabbage, chopped tomatoes, and green onions.
Once the fish is cooked through, break or flake it into bite-sized pieces.
Assemble the tacos: place a portion of flaked fish in the center of each warm tortilla. Top with the cabbage and tomato mixture, a handful of Monterey Jack cheese, pickled jalapeño peppers if desired, and a drizzle of Chipotle Ranch Dressing. Serve with fresh cilantro and lime wedges if desired.
