Grilled Mahi-Mahi Tacos with Coleslaw
I had this at a restaurant down in Florida, and it was so tasty! I love the combination of the grilled fish, cole slaw and lime. It’s a great recipe for a summer barbeque!
2 Filets Mahi-Mahi, skinned and deboned (can also use halibut, seabass, or grouper)
3 tbs vegetable oil
1/2 tsp spicy chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp cayenne
1/4 tsp pepper
1/4 tsp chopped cilantro
1/4 tsp oregano
1/2 cup Creamy Southern Cole Slaw
Special Equipment: Portable Outdoor Gas Grill
In a small bowl mix the chile powder, cumin, salt, cayenne, cilantro, pepper and oregano. Dry off the fish filets with a paper towel. Next oil the filets then rub with the chile mixture. Cover and let sit in the fridge for 20 minutes to 1 hour. While the fish is marinating, preheat the grill to high.
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. Cut the fish in slices and place on the grilled tortilla. Cover the fish with Creamy Southern Cole Slaw. Serve with a wedge of lime.
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