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FRESH CAUGHT GRILLED MAHI MAHI, AVOCADO, CILANTRO, SHREDDED CABBAGE, LIME & SALSA TACOS

A true California classic perfect for any lunch or outdoor barbeque! This DIY dish relies on the freshest ingredients from your garden and local fishmonger. The cilantro adds that clean fresh kick to cut through the flavors, and shouldn't be excluded from the party. Any salsa will do but I highly recommend my cilantro lime salsa.
*If you can't get fresh caught Mahi Mahi, buy the freshest seafood you can..even shrimp will do. For that added layer of flavor; dry rub your seafood with a little garlic & herb seasoning 30 minutes before grilling or pan searing.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mexican
Servings: 3
Equipment
  • Gas grill, Charcoal grill, or Electric Grill or a stovetop grill pan
Ingredients
Avocado Lime Slaw
  • 1/2 Head Cabbage
  • 1 Avocado Soft and ripe
  • 1/2 cup Cilantro
  • 2 Cloves Garlic
  • 2 Tbsp Spicy peppers of choice banana pepper (Mild) to habenero (OMG)
  • 1/4 Cup Creme Fraiche or Mayo
  • 3 tbsp Fresh lime juice or lemon juice Fresh is the way to go! if you don' have limes go for lemons
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
Torillas
  • 12 Corn Tortillas
The Mahi Mahi
  • 1 Pound Fresh Caught Mahi Mahi filets, Skinless, cut into small bite size cubes. Fresh tuna or shrimp can also be used
  • 1 tsp Kosher Salt
  • 1 tbsp Garlic and Lemon seasoning
  • 2 tbsp Fresh lime or lemon juice for dressing after the fish is cooked..never before! this will cook the fish.
  • 3 tbsp Olive oil
  • 1 package Bamboo skewers
Instructions
MAKING THE AVOCADO LIME SLAW

*Make this only about 45 minutes ahead of time, you want that crunch.

  • In a blender, add the creme fraiche, cilantro, avocado, garlic, lime juice, peppers, salt and pepper and pulse until completely blended.
  • Thinly slice the cabbage on a mandolin or with a cheese grater
  • Coat the cabbage, cover with saran wrap and refrigerate
THE MAHI MAHI
  • Soak bamboo skewers in water for an hour minimum
  • In a big mixing bowl add the olive oil and lemon garlic herb seasoning, mix well
  • Coat the Fish and let marinate for 20 minutes in the refrigerator while you heat up the grill or grill pan
  • Remove from the marinade and drain as much of the oil as possible and skewer the fish
  • Grill the fish gently turning only once till opaque and cooked throughly about 8 minutes
  • THE TORTILLAS
  • Before serving, wrap the tortillas all together in aluminum foil and heat on the grill or toaster oven on low heat. On the grill as far to the side as possible
  • THE PRESENTATION
  • Cut about 2 limes into little wedges and place in a bowl
  • Trim about 12 little bouquets of cilantro for garnish
  • Place the Cilantro Lime Salsa in a bowl and serve aside the skewered fish
  • Add the Slaw to a bowl with tongs for serving
THE BUILD
  • Add a few pieces of fish to a tortilla
  • Cover with a little bit of slaw..the fish is the star don't go crazy
  • Spoon a tsp of salsa on top
  • Garnish with cilantro and lime