These easy-to-make mahi mahi tacos are a great way to add a fun twist to taco night. Along with seasonings like cumin, garlic and coriander, the fish filets are marinated in Cholula® Chili Lime Hot Sauce and lime juice, then grilled to perfection. Once crispy on the edge...
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10 min
PREP TIME
15 min
COOK TIME
19
INGREDIENTS
Servings: 4
INGREDIENTS
- Black Bean Corn Salsa
- 2 tablespoons Cholula® Chili Lime Hot Sauce
- 1 can (16 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 small jalapeño pepper, seeded and finely chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped red onion
- 2 tablespoons fresh lime juice
- Salt and Black Pepper, to taste
- Mahi Mahi Tacos
- 2 pounds mahi mahi fillets
- 1/3 cup vegetable oil
- Salt, to taste
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1/4 cup Cholula® Chili Lime Hot Sauce
- 2 teaspoons ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons ground coriander
- 8 (6-inch) corn tortillas, warmed
KEY PRODUCTS
INSTRUCTIONS
- 1 Mix all ingredients for Salsa in medium bowl. Cover and refrigerate until ready to serve.
- 2 Cut mahi mahi into 16 2-ounce portions. Mix oil, chili powder, lime juice, Chili Lime Hot Sauce, cumin, garlic, coriander and salt in glass bowl or large resealable plastic bag. Add mahi mahi, turning to coat well. Refrigerate 30 minutes.
- 3 Grill mahi mahi over medium-high heat, about 2 minutes per side until flesh is firm and cooked through. (Discard any remaining marinade.)
- 4 Brush tortillas lightly with oil and grill alongside fish about 30 seconds per side, just until warmed and lightly charred. Remove from grill and fold in half.
- 5 Place 2 pieces of mahi mahi in each tortilla. Top with Black Bean Corn Salsa and additional Hot Sauce, as desired.
