Grilled Tangerine Hibiscus Mahi Mahi Tacos with Chile-lime Mango Slaw
As a whole, Atlantic mahi mahi is rated as an excellent, sustainable seafood. They mature quickly and can repopulate fast enough to keep up with reasonable demand for it.
If using frozen mahi mahi, thaw according to your package directions. This fish has mild flavor and relatively firm flesh, so it just requires a brush with a little olive oil and a sprinkle of seasoning to make it taste great. Avoid over-handling the fish once you place it on the grill to keep the fillet intact and ensure beautiful sear marks.
Once mahi mahi is completely cooked through, remove it from heat and warm your tortillas on your pre-heated grill. Serve with fresh mango slaw and enjoy!
Ingredients:
- Ingredients for Slaw:
- 1 mango, pitted and peeled and sliced into match sticks
- 1 shallot, sliced thin lengthwise
- 2 fresno chiles, deveined, seeded, and sliced
- 1/2 cup fresh cilantro, chopped
- 1 Tablespoon fresh ginger root, grated
- 1 Tablespoon lemongrass paste*
- 1 Tablespoon worcestershire sauce
- 1/4 cup fresh lime juice
- Pinch of Kosher Salt
- Ingredients for Fish:
- 1 pound mahi mahi
- 1 teaspoon olive oil
- 1 Tablespoon Tangerine Hibiscus Rub
- 8 corn tortillas
- Additional cilantro for serving
*You can substitute 1 teaspoon Lemongrass Powder if necessary.
Instructions:
- In a mixing bowl, combine all the ingredients for the slaw and mix well. Cover and refrigerate for 30 minutes.
- Preheat grill to medium-high. Brush fish with olive oil. Season fish with Tangerine Hibiscus Rub.
- Place fish on grill and cook 5-6 minutes per side.
- Remove mahi mahi from grill and cut into desired sized pieces.
- Serve with warm corn tortillas, cilantro, and chile-lime mango slaw.
