Mahi Mahi Tacos and Corn Salsa

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
  • 2 pounds mahi mahi fillets
  • 1/3 cup vegetable oil
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice
  • 1/4 cup Cholula Chili Lime
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic, minced
  • 2 teaspoons ground coriander
  • salt to taste
  • 8 corn tortillas (6-inch)

  • Black Bean Corn Salsa
  • 2 tablespoons Cholula Chili Lime
  • 16 ounces premium whole kernel corn, canned or frozen
  • 12 ounces black beans, rinsed and drained
  • 1/2 jalapeño pepper, seeded and finely chopped
  • 1/8 cup fresh cilantro, chopped
  • 1/2 cup red pepper, diced
  • 1/3 cup red onion, chopped
  • 2 tablespoons fresh lime juice
  • pinch of salt

  • 1
    Combine all salsa ingredients in mixing bowl, cover and chill in refrigerator until ready to serve.
  • 2
    Preheat a gas or charcoal grill to medium-high heat. Cut mahi mahi into 16 - 2 ounce slices.
  • 3
    Combine the oil, chili powder, lime juice, Cholula Chili Lime, cumin, garlic coriander and salt in a bowl or large plastic bag. Add mahi mahi to the marinade for 2 - 3 hours.
  • 4
    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 more minutes.
  • 5
    Lightly oil tortillas and tortillas until heated through with light grill marks on first side. Flip and grill about 20 seconds, remove and fold over.
  • 6
    Center 2 pieces of mahi mahi in each tortilla and top with the Cholula Chili Lime and Black Bean Corn Salsa.