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Mahi Mahi Tacos with Mango Salsa

Serving size: 2

Ingredients

  • 2 Mango (for mango salsa)
  • 1 Red Onion (for mango salsa)
  • 1 Cucumber (for mango salsa)
  • 1 Corriander (small bunch) (for mango salsa)
  • 2 Lime (for mango salsa)
  • 6 Corn or flour tortiallas
  • 2 Mahi Mahi fillets (or King Dory)
  • 4 Teaspoons Chilli powder (for marinade)
  • 1 Teaspoon Ground cumin (for marinade)
  • 1 Teaspoon Smoked paprika (for marinade)
  • 1 Teaspoon Onion powder (or cajun seasoning) (for marinade)
  • 1 Teaspoon Garlic powder (or granuals) (for marinade)
  • 1 Teaspoon Salt (for marinade)
  • 2 Tablespoons Lime juice (for marinade)
  • 0.5 Teaspoon Black pepper (for marinade)
  • 3 Tablespoons Olive oil (for marinade)
  • 4 Tablespoons Mayonaise (for aioloi)
  • 1 Garlic clove (for aioloi)
  • 1 Teaspoon Lime juice (for aioloi)
  • 0.5 Teaspoon Chipotle powder (for aioloi)
  • 1 Pinch of salt and pepper to taste (for aioloi)

Instructions

    1

    First, make the mango salsa: Cut the mango halves off the stone and slice each half in a criss-cross shape. Cut off and finely chop the flesh with the onion, cucumber and coriander leaves, then scrape into a bowl. Squeeze in the lime juice and mix well. Season to taste with salt, before serving.

    2

    Mahi Mahi marinade: 1. Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil. 2. Add the mahi mahi and turn to coat. Let rest for 15 minutes. 3. Meanwhile, heat your grill to high heat.

    3

    Slaw: Thinly slice red cabbage into strips. Place into a bowl and add freshly squeezed lime. Add salt and set aside for at least 10 minutes.

    4

    Chipotle Aioli: Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

    5

    Cook the jalepanos on the grill with the skin on until they are slightly blackened. Place these in a wet paper towel and leave to steam for 5 minutes. Rinse under cold water and pull the skin off and remove seeds.Chop the cleaned jalepenos and place into a seperate bowl for servering. Set aside.

    6

    Grill the fish: 1. Place fish on a grill pan or bbq. Or, thread each fish piece with a skewer. Discard the left-over marinade. 2. Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total. 3. Heat the tortillas in aluminum foil. 4. Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, chipotle aioli and sliced jalapenos.

    7

    Optional - corn on the cob: Add grilled corn on the cob for extra flavour or as a side. Soak corn in the husk for at least half an hour before grilling. Grill on the BBQ for about 20 minutes until soft.

    8

    This was made through a combination of recipes: https://howtofeedaloon.com/amazing-mahi-mahi-tacos/ and https://www.youtube.com/watch?v=bNGNi1TJ5-A