Best 6 Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa Recipes

Indulge in a tantalizing culinary journey with our grilled mahi-mahi tacos, a vibrant symphony of flavors that will transport your taste buds to a tropical paradise. This delectable dish starts with succulent mahi-mahi fillets, expertly grilled to perfection, delivering a tender and flaky texture that melts in your mouth. The tacos are then adorned with a refreshing red cabbage slaw, a crisp and colorful medley of shredded red cabbage, carrots, and cilantro, tossed in a tangy dressing. To complete this culinary masterpiece, we've included a vibrant tomato avocado salsa, a salsa with a vibrant blend of diced tomatoes, ripe avocados, red onion, and jalapeños, offering a perfect balance of sweetness, acidity, and a touch of heat. So, prepare to embark on a taste adventure with our grilled mahi-mahi tacos, accompanied by the refreshing red cabbage slaw and the zesty tomato avocado salsa.

Here are our top 6 tried and tested recipes!

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.

Categories Fish Onion Tomato Cinco de Mayo Backyard BBQ Dinner Seafood Summer Family Reunion Grill Grill/Barbecue Cabbage Sour Cream Cilantro Tortillas Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 30

Ingredients

Pico de gallo:
5 plum tomatoes, seeded, chopped
1/2 small yellow onion, finely chopped
4 scallions, white and light-green parts only, thinly sliced
1/2 cup chopped fresh cilantro
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 jalapeño, stemmed, seeded, minced
Kosher salt
freshly ground black pepper
Crema:
1/4 cup heavy cream
2 tablespoons sour cream
Kosher salt
freshly ground black pepper
Hot pepper sauce
Tacos:
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1-pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Steps:

For pico de gallo:
Combine first 7 ingredients in a medium bowl. Season to taste with salt and pepper.
For crema:
Whisk cream and sour cream in a small bowl to blend. Season to taste with salt, pepper, and hot sauce.
For tacos:
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Grill fish until cooked through, about 5 minutes per side. Using a fork, coarsely shred fish. Fill tortillas with fish, cabbage, and pico de gallo. Drizzle with crema. Squeeze fresh lime wedges over tacos.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Grilled Mahi Mahi Taco, Red Cabbage Slaw, Tomato Avocado Salsa, image

Grilled Mahi Mahi Tacos With Red Cabbage Slaw, Tomato And Avocado Salsa And Pineapple Hot Sauce is the whole name for this lovely recipe. Created by Bobby Flay for a wedding on FoodNetwork, and it was a big hit with all the guests at the wedding. I wanted to share this lovely recipe with you all. It took me about 3 hrs. to make this dish, but it is well worth it! Be careful when making the Charred Pineapple-Habanero Hot Sauce using the the habanero chiles, as it is HOT with 2! I would suggest only 1 if you don't like real hot and spicy.

Provided by FoodieFanatic

Categories Mahi Mahi

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 36

Ingredients

4 (8 ounce) mahi mahi fillets
2 tablespoons canola oil
salt & freshly ground black pepper
8 (6 inch) flour tortillas, cut into 2 1/2-3-inch circles, and deep fried
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaf, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup cilantro leaf, chopped
salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocadoes, peeled, pitted, and diced
1/2 small red onion, finely chopped
1 serrano chili, finely diced
1 -2 lime, juice of
2 tablespoons canola oil
1 -2 teaspoon honey
3 tablespoons chopped cilantro leaves
salt & freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 (20 ounce) container frozen pineapple, puree, thawed (see note)
2 habanero peppers, chopped
1 cup rice wine vinegar
salt and pepper
honey

Steps:

For Tacos:.
Preheat grill.
Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
For Citrus Vinaigrette:.
Combine all ingredients in a blender, and blend for 1 minute.
For Red Cabbage Slaw:.
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
For Tomato And Avocado Salsa:.
Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
For Charred Pineapple-Habanero Hot Sauce:.
Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
Peel the pineapple, remove the core, and coarsely chop the flesh.
Heat oil in a medium saucepan over med-high heat.
Add the onion, and cook until soft.
Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
Transfer to a blender, and blend until smooth.
Season with salt, pepper, and honey, to taste.
Strain the mixture into a bowl.
*Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

GRILLED MAHI MAHI

Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED MAHI MAHI WITH AVOCADO SALSA

Grilled Mahi Mahi With Avocado Salsa image

Make and share this Grilled Mahi Mahi With Avocado Salsa recipe from Food.com.

Provided by Clorissasue

Categories Mahi Mahi

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 ripe avocado
2 roma tomatoes
1 cup minced red onion
1 jalapeno pepper, minced
1/2 cup fresh cilantro
1 lime, juice of
1/2 teaspoon kosher salt
3 lbs mahi mahi, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 lime, juice of
1/2 teaspoon kosher salt

Steps:

Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
Mix together and store in fridge can be made hours before.
Meanwhile take mahi mahi and cut into strips.
Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
Grill over coals or on a grill or under broiler for 6-8 minutes per side.
Serve fish with salsa on top.

GRILLED MAHI-MAHI TACOS

Grilled Mahi-Mahi Tacos image

Make and share this Grilled Mahi-Mahi Tacos recipe from Food.com.

Provided by gailanng

Categories Mahi Mahi

Time 38m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb sea bass or 1 lb tilapia fillet
2 -3 tablespoons vegetable oil
3/4 teaspoon dried ancho chile powder (to taste) or 3/4 teaspoon dried chipotle powder (to taste)
1/2 teaspoon cumin
2 teaspoons kosher salt (less if using table salt)
1/4 teaspoon cayenne
1/4 teaspoon pepper
1/4 teaspoon chopped cilantro
1/4 teaspoon oregano
14 ounces shredded coleslaw mix (from bag)
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons sugar
2 teaspoons cider vinegar
2 diced chipotle chiles in adobo
1/2 teaspoon kosher salt
lime wedge (don't leave this out~it adds a splash of acidity)
4 large flour tortillas

Steps:

In a large bowl mix the slaw ingredient minus the cabbage. When it is nicely mixed, fold in the cabbage.
In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel.
Oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes.
While the fish is marinating, preheat the grill to medium-high.
Oil the grill grates with vegetable oil then place the fish on the grill, meat side down. Grill for 4 minutes or until the fish releases from the grill grates.
Flip the fish and grill for another 3-4 minutes or until the fish are opaque all the way through. Remove the fish from the grill and let rest.
While the fish are resting, place the tortillas on the grill for about 15 seconds on each side.
Break the fish up into chunks and place on the grilled tortilla. Cover the fish with slaw. Serve with a wedge of lime.

Nutrition Facts : Calories 608.1, Fat 21.6, SaturatedFat 4, Cholesterol 86.5, Sodium 2410.1, Carbohydrate 71.1, Fiber 6.3, Sugar 8.6, Protein 32

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA image

Number Of Ingredients 34

Ingredients

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
8 (6-inch) flour tortillas,
Citrus Vinaigrette:
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
Combine all ingredients in a blender and blend for 1 minute.
Red Cabbage Slaw:
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
Combine all ingredients in a bowl. Season with salt and pepper, to taste.
Tomato and Avocado Salsa:
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
Gently combine allngredients in a bowl. Season with salt and pepper, to taste.

Steps:

Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

Tips:

Choose fresh mahi-mahi: Look for fish that is firm to the touch and has a mild, sweet smell. Avoid fish that is slimy or has a strong odor.
Marinate the fish: Marinating the mahi-mahi in a mixture of olive oil, lime juice, garlic, and spices helps to tenderize the fish and infuse it with flavor.
Grill the fish over medium-high heat: This will help to create a nice sear on the outside of the fish while keeping the inside moist and flaky.
Make the red cabbage slaw and tomato-avocado salsa while the fish is grilling: This will save you time and ensure that everything is ready to serve when the fish is done.
Serve the fish tacos with your favorite toppings: Some popular options include shredded lettuce, guacamole, sour cream, and pico de gallo.

Conclusion:

Grilled mahi-mahi tacos are a delicious and healthy meal that can be enjoyed by people of all ages. The fish is grilled to perfection and served with a variety of fresh and flavorful toppings. This recipe is sure to be a hit at your next party or gathering.