What better way to kick tacos the next level than with a taste of the ocean? In this Backyard Life video, join Ballistic BBQ host and barbeque aficionado Greg Mrvich as he shares his grilled Mahi Mahi fish tacos recipe, as well as an avocado salsa and spicy crema sauce, that are bound to be the highlight of your next backyard party.
Tacos are the best because you can use them for just about any event! Everyone can personalize their taco to fit their preferred spice-level and taste with fully-customizable topping options. You can have entire parties dedicated to the delicious wonder that is a taco. You’re going to want to have this recipe in your arsenal for your next taco night. And Mahi Mahi? Not only is it delicious, but it, like other fish, is full of nutrients and protein. The B3, B6, and B12 are terrific for your hair and nails, making this dish a great one to make anytime you’re craving a taco.
For a great Mahi Mahi fish tacos topping, Greg suggests making your own spicy crema sauce. All it takes is some Mexican crema, which is a lighter version of sour cream, and chipotle sauce—a great way to add some heat to your tacos, and an amazing addition to any grilled fish recipe. The recipe is so simple and easy that you can quickly whip it up for your guests or family before your next taco night. Add a side of homemade guacamole and tortilla chips for the ultimate family fiesta!
Grilled Mahi Mahi Fish Tacos
Course: MainCuisine: MexicanDifficulty: EasyThe best Mahi Mahi fish tacos!
Grilled Mahi Mahi Fish Taco Ingredients
2 Mahi Mahi filets, sliced in ¾ in. strips
3 Corn tortillas
2 Ears of sweet corn
Shredded cabbage
½ cup Cilantro, finely chopped
½ White onion, minced
Fresh lime juice
Adobo seasoning
Salt and pepper, to taste
- Avocado Salsa Ingredients
1 Avocado halved, pitted, and flesh scooped out
1 Jalapeño stemmed and cut into quarters
2 tbsp. White onion, diced
1 tsp. Fresh lime juice
2 tbsp. Cilantro, minced
1 tbsp. White vinegar
1 cup Water
Salt and pepper, to taste
- Spicy Crema Sauce Ingredients
1 ½ tsp. chipotle sauce
4 oz. Mexican crema
Tacos and sauces
- Avocado Salsa Recipe
- Drop a pitted avocado, white onion, lime juice, minced cilantro and chopped jalapeño in a blender, and blend until they’re evenly mixed
- Once the ingredients are thoroughly blended, pour in the white vinegar and water.
- You might need to add more water depending on your mix—you want your blend to have the consistency of a salsa, not a guacamole.
- Add some salt and pepper, to taste.
- Mahi Mahi Fish Tacos
- Turn your grill to medium-high heat.
Pro tip: Greg likes to grill his fish on a medium-high heat over mesquite wood to add a little earthy flavor. - Spread olive oil across the grill.
- Season the fish with salt, pepper, and adobo seasoning.
- Slice your fish into roughly 3/4 inch-thick strips.
- Grill until evenly cooked, flipping halfway through when the color changes.
- Place the corn on the grill and roast until it’s slightly charred.
- Slice the kernels from the corn cob.
- Use the grill to warm up the corn tortillas until just toasted.
- Assemble the tacos starting with a bed of shredded cabbage, add the fish, the roasted corn. Add the avocado salsa, spicy cream sauce, minced cilantro and onion, and finish with a squeeze of lime.
And there you have it! Now all that’s left to do is collect the ingredients, follow Greg’s prep and grill steps, and enjoy a taste of tropics with your freshly grilled Mahi Mahi tacos.
