Mahi Tacos
We fell in love with mahi when we were stationed in Hawaii.
Have you ever tried mahi? We fell in love with it when we were stationed in Hawaii. It’s my husband’s favorite fish because it is mild and it’s meaty and substantial, like a steak. I’ll admit I get on these kicks where I like something so much that I kind of can’t get enough of it. It had been several years since we had eaten mahi. I saw some wild caught frozen mahi at the grocery store and thought, let’s try it – I miss mahi! And, honestly, it’s been at least a year since then and I still can’t get enough mahi! Our favorite way to have mahi is in tacos. Back when we went to Key West to celebrate our wedding anniversary, we were on a mission.....we wanted to find the BEST fish tacos while we were meandering down the Overseas Highway. I hinted at this back in my recipe for my low carb mojito that you can find here. What a trip that was – it was awesome! The best fish tacos we found were at the Morada Bay Beach Café. This just so happens to be the same location where they filmed one of my favorite Netflix shows, Bloodline. If you are ever traveling down that way, stop at the beach café and take a break. It’s beautiful, the food and atmosphere are wonderful and the view – ahhhhh, you cannot beat that view!
You can adapt this recipe to really any kind of meat. If you want chicken, shrimp, beef, fish or even pork, it works here. I just use a lighter hand when seasoning the mahi because I don’t want to overpower its delicate flavor.
Thaw your mahi in the sink in cool water. The type I buy is in individually wrapped packages so I take them out of the bag and let them float in their safe little individual package right there in the sink. It doesn’t take very long for them to thaw (30-60 minutes) and we sometimes even cook them when they are still slightly frozen and they turn out great.
I like to use disposable aluminum pans to lay them in to season them but you can use a plate, cutting board, etc. to lay them on. I then just sprinkle a little of each of the seasonings on the mahi. For you folks out there that can’t operate without an exact measurement (no judgment), let’s make a little spice blend. It’s a dry rub that you can just sprinkle on both sides of the mahi.
For this recipe, I’d plan for one filet per person. We usually cook the whole package because we don’t mind eating leftovers and the mahi holds up to reheating in the microwave and in the pan.
Let’s get started with mixing up the spice blend.
Season the mahi with the spice rub blend. Reserve about a tablespoon of the spice blend for seasoning the peppers and onions. Let the mahi sit while you preheat your grill to 350 degrees.
While your grill is preheating, prep your garlic, onions and peppers. Mince 1-2 cloves of garlic in your food processor or garlic press. Slice your onions about ¼ to ½” thick. Slice your peppers about the same thickness as the onions.
Chop up a jalapeno pepper to go with your onion and pepper blend. (Wear gloves so you are not getting pepper sprayed.) 😊
Add your olive oil to the pan and allow it to heat to medium heat. Sauté garlic, onions and peppers in olive oil. Add garlic first and once it is sizzling, add the onions and jalapenos. Sauté about 2-3 minutes and then add in the bell peppers. Sprinkle on the reserved spice blend and continue to sauté until you have a nice sear and caramelization of the onions and peppers.
While you are sautéing the onions and peppers, put the mahi on a grill that has been preheated to 350 degrees. If you don’t have a grill or don’t want to go between the grill and the stove, cook the mahi in a skillet. Cook 3 minutes on each side - that’s it - no more, no less and it will be perfect!
Important Pro Tip:
Cook your mahi 3 minutes on each side - set the timer on your phone so you don’t lose track of time.
Depending on the size of your shells, you may want to cut your cooked mahi filets in half. I’m one of those people that always overfills my shell! How about you? Add the filet to the corn shell and add whatever toppings you like. We like to use our very simple slaw recipe which I will post soon, along with lettuce, tomatoes, cheese, sour cream, avocado. Pico de gallo and Cholula. This meal comes together super quickly and is delicious. I hope you enjoy it!
Mahi Tacos
2 lb bag of frozen wild caught mahi filets. We love this brand!
1-2 medium onions
2 bell peppers (green and red, yellow or orange)
1 jalapeno pepper
1-2 cloves garlic
Spices:
1 T Chili powder
1-½ tsp Cumin
1 T Oregano
1 tsp Onion Powder
A few drops of Cholula per filet
Toppings:
Cabbage or slaw
Tomatoes or pico de gallo
Cheddar cheese
Sour Cream
Cholula We love the original, but I love to add a few drops of the green to kick up the heat a little. You can find it here.
Avocado or guacamole
Directions:
Thaw and spice mahi filets with dry seasonings
Preheat grill to 350 degrees
Mince garlic; chop onions, jalapenos and bell peppers
Saute garlic for 1 minute or until golden, add onions and jalapenos, cook for 2 minutes and then add bell peppers
Add reserved tablespoon of dry seasonings to the onions and peppers and saute until caramelized
Grill mahi 3 minutes on each side
Cook corn tortillas in the skillet in a small amount of oil. Get your skillet really hot (medium-high heat) and cook the shell on each side for 5-10 seconds.
Build tacos and add toppings of choice.
Enjoy!
