My Oh Mahi Thats A Good Fish Taco Food

MAHI MAHI TACOS

Mahi Mahi Tacos image

Provided by Food Network

Time 1h40m

Yield about 4 to 5 servings

Number Of Ingredients 16

Ingredients

1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1/4 tablespoon ground cinnamon
1/4 tablespoon red pepper flakes
1/4 tablespoon cayenne pepper
1/2 tablespoon dill seed
1/2 tablespoon ground black pepper
1/2 cup soy sauce
2 pounds fillet mahi mahi with skin
1/4 cup peanut oil
Mini taco shells
Pico de Gallo, store bought
Chopped fresh cilantro leaves

Steps:

Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.

EASY MAHI MAHI FISH TACOS

Easy Mahi Mahi Fish Tacos image

These fish tacos are delicious and light. Best of both worlds! This is a great dish when you're on the go, as it's quick and easy. Enjoy. Add habanero hot sauce and low-fat sour cream to your preference.

Provided by jacquixox

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 teaspoon adobo seasoning
4 (3 ounce) fillets mahi mahi
1 dash lime juice
1 medium tomato, diced
½ red onion, chopped
1 cup chopped fresh cilantro
2 scallions, thinly sliced
2 tablespoons lime juice
cooking spray
8 (6 inch) corn tortillas
1 avocado, sliced

Steps:

Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
Mix tomato, red onion, cilantro, scallions, and 2 tablespoons lime juice together in a bowl for the pico de gallo.
Lightly spray a nonstick skillet with cooking spray; turn stove to medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
Place corn tortillas between damp paper towels; microwave until heated through, 30 seconds to 1 minute.
Place 1/2 of each mahi mahi fillet on a tortilla. Top each with 2 slices avocado and 1 scoop of pico de gallo.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 16 g, Cholesterol 31.1 mg, Fat 4.9 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 55.4 mg, Sugar 1.3 g

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