2 lbs mahi-mahi fillets
1/3 cup vegetable oil
2 tsp chili powder
2 tbsp lime juice
1/4 cup Cholula® Chili Lime Hot Sauce
2 tsp ground cumin
2 tsp garlic, minced
2 tsp ground coriander
salt to taste
8 corn tortillas, 6" in diameter
Cholula Chili Lime & Roasted Corn Salsa – see recipe below
Cholula Chili Lime & Black Bean Corn Salsa
16 oz premium whole kernel corn, canned or frozen
12 oz black beans, rinsed and drained
1/2 jalapeno pepper, seeded and finely chopped
1/8 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/3 cup red onion, chopped
2 tbsp fresh lime juice
pinch of salt
2 tbsp Cholula Chili Lime Hot Sauce
Combine all salsa ingredients in mixing bowl, cover and chill in refrigerator until ready to serve.
Preheat a gas or charcoal grill to medium-high. Cut the mahi-mahi into 16 – 2 oz slices.
Combine the oil, chili powder, lime juice, Cholula Chili Lime, cumin, garlic, coriander and salt in a bowl or large plastic bag. Submerge the mahi-mahi in the marinade.
Grill mahi-mahi over direct heat, about 2 minutes until flesh is firm with grill marks. Turn fish and grill until cooked through, about 2 another minutes.
Lightly oil tortillas and grill tortillas until heated through with light grill marks on first side. Flip and grill about 20 seconds, remove and fold over.
Center 2 pieces of mahi mahi in each tortilla, and top with the Cholula Chili Lime Corn & Black Bean Corn Salsa.