Grilled Mahi Mahi Tacos
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.
- Z Grills Smoker Grill (600 series or later)
- 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
- 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
- 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
- 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.
- Prepare your Z-Grill (preferably with branded applewood pellets) for direct-heat cooking at 400 degrees Fahrenheit.
- Transfer the tomatillos to the grill and cook for 5 minutes.
- Flip the tomatillos and cook for 3 more minutes or until the tomatillos have softened and have nice grill marks.
- Add the tomatillos and the remaining salsa verde ingredients to a blender. Blend until smooth, then set the salsa aside.
- Place a grill mat on the grates, brush both sides of the fish with oil, then transfer the fish to the grill.
- Grill the fish for 4-5 minutes per side or until it easily flakes with a fork.
- Lightly brush the tortillas with oil, transfer them to the grill, and warm for 15-20 seconds per side or until pliable.
- Divide the shredded cabbage between the tortillas.
- Roughly chop the mahi mahi and divide between the tortillas.
- Top each taco with salsa verde, tomato, and avocado.
- Finish with cilantro and serve with lime wedges.
The total cook time for the fish may vary depending on the thickness of the fillets. Thinner fillets will cook faster, while thicker fillets will take longer.
Serving: 6g | Calories: 350kcal | Carbohydrates: 32g | Protein: 21g | Fat: 17g | Saturated Fat: 2.5g | Cholesterol: 60mg | Sodium: 690mg | Potassium: 520mg | Sugar: 4g | Calcium: 80mg | Iron: 2.6mg