Grilled Tangerine Hibiscus Mahi Mahi Tacos with Chile-lime Mango Slaw
Though the weather outside is getting dreamier and it’s getting more and more exciting to find different recipes to throw on the grill, it can come with some tinge of guilt if you try and shop and eat as sustainably as possible. Thus comes the challenge of supermarket seafood: if you’re not catching it yourself, how do you know what’s caught in a way that doesn’t have an overly harmful effect on the environment? As a whole, Atlantic Mahimahi is rated as an excellent option as they mature quickly and can repopulate fast enough to keep up with reasonable demand for it.
If using frozen Mahimahi, thaw according to your package directions. Jeff relied on the seasoning of our Tangerine Hibiscus Rub to complement the delicate flavors of the fish. This seasoning is salt-free but has a nice amount of brightness from the citrus notes. Simply brushing it with a little olive oil and a sprinkle of our blend before placing it on our indoor, non-stick grill, he stressed the importance to avoid over-handling our fish on the grill to keep the fillet intact and ensure beautiful sear marks.
Chef Jeff recommend making your slaw in advance to allow the ingredients to meld together and slicing all of your ingredients thinly and evenly to make every bite flavorful. If you prefer a milder slaw, you can always scrape out the seeds and membrane of your pepper, but the sweetness of the fruit will help counteract some of the heat of Fresno chile. Fresh lime juice adds a pop of acidity and keeps the mango from oxidizing. Jeff used Worcestershire to help add a savory note to our mix, but you could also use fish sauce. Soy sauce is another option, but our kitchen wanted to avoid overpowering our other ingredients with too much saltiness.
Once your Mahimahi is cooked through completely and able to be broken apart evenly you can remove it from the grill and warm your homemade (or not) tortillas on your pre-heated grill. Serve with your fresh mango slaw and enjoy!
- 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 Cilantro, chopped
- 1 Tbsp Ginger root, grated
- 1 Tbsp Lemongrass paste*
- 1 Tbsp Worcestershire sauce
- 1/4 Cup Fresh lime juice
- Pinch of salt
- Ingredients for Fish:
- 1 Lb. Mahi Mahi
- 1 tsp Olive oil
- 1 Tbsp Tangerine Hibiscus Rub
- 8 Corn tortillas
- Additional Cilantro for serving
- 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 Mango Chile lime Slaw.
*You can substitute 1 tsp Lemongrass powder if necessary.