My-Oh-Mahi! That's a Good Fish Taco
Recipe GLPR274bbad41ef842
Seasoned mahi-mahi fillets grilled to perfection and served in warm tortillas with fresh mango chutney, zesty lime, and creamy toppings. This vibrant fish taco combines tropical and savory flavors for a light, satisfying main course.
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Ingredients
1/4 cup canola oil
1 jalapeño pepper, minced
1 small red onion, diced
1 clove garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper to taste
1/2 cup mango chutney
2 limes, cut into wedges
2 tablespoons hot sauce
3 tablespoons honey
1 handful fresh cilantro, chopped
1/2 head red cabbage, thinly sliced
4 mahi-mahi fillets (6 oz each)
1 tablespoon grill seasoning
8 corn tortilla shells
8 flour tortillas
1 cup crème fraîche
Directions
Prepare the mango-jalapeño topping by combining the mango chutney, minced jalapeño, diced red onion, minced garlic, fresh cilantro, and canola oil in a large bowl. Mix well, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld.
Warm the black beans in a small saucepan over medium heat. Stir in the ground cumin, salt, and pepper, then add the honey and hot sauce. Simmer for 5 minutes, then remove from heat and keep warm.
Pat the mahi-mahi fillets completely dry with paper towels. Transfer them to a bowl and spread crème fraîche evenly over both sides of each fillet. Sprinkle generously with the grill seasoning, making sure each fillet is well coated. Cover and refrigerate for at least 20 minutes, or up to 1 hour.
Preheat your grill to medium-high heat and let it heat for 3 minutes. Carefully place the seasoned mahi-mahi fillets on the grill and cook for 3 to 4 minutes on the first side without moving them, until the surface is charred. Flip each fillet carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F.
During the last minute of cooking the fish, place the corn tortilla shells and flour tortillas directly on the grill to warm and slightly char them, about 30 seconds per side. Remove to a plate and keep warm.
To assemble the tacos, place a grilled mahi-mahi fillet in each warm tortilla. Top with a spoonful of the mango-jalapeño mixture, a spoonful of the seasoned black beans, shredded red cabbage, and a dollop of crème fraîche. Serve with lime wedges on the side for squeezing over the tacos.
