Grilled Mahi Mahi Taco Red Cabbage Slaw Tomato Avocado Salsa
Dive into bold, fresh flavors with these Grilled Mahi Mahi Tacos topped with a vibrant red cabbage slaw and a zesty tomato avocado salsa. Perfectly seasoned Mahi Mahi fillets are grilled to flaky perfection, then nestled into warm corn tortillas for a healthy and satisfying base. The tangy crunch of the red cabbage slaw, lightly sweetened with honey and lime juice, pairs beautifully with the creamy, spicy kick of the avocado salsa, featuring diced tomatoes, cilantro, and a hint of jalapeño. Quick to prepare in just 30 minutes, this crowd-pleasing dish is ideal for weeknight dinners or festive gatherings. Serve these tacos with a squeeze of fresh lime for an extra punch of brightness—an irresistible fusion of texture and flavor awaits!
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Recipe Information
Ingredients
- 4 pieces Mahi Mahi fillets
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas
- 2 cups Red cabbage
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 2 medium Tomatoes
- 1 large Avocados
- 0.25 cup Red onion
- 2 tablespoons Cilantro
- 1 small Jalapeño pepper
- 0.5 teaspoon Salt
- 1 piece Lime
Instructions
1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, mix together chili powder, cumin, garlic powder, salt, and black pepper. Rub the spice mixture evenly onto both sides of the Mahi Mahi fillets.
3. Lightly drizzle the Mahi Mahi fillets with 1 tablespoon of olive oil. Set aside while the grill heats.
4. To make the red cabbage slaw, combine shredded red cabbage, lime juice, honey, and a pinch of salt in a medium bowl. Toss to coat evenly. Set aside.
5. Prepare the tomato avocado salsa by dicing the tomatoes and avocado. Finely chop the red onion, cilantro, and jalapeño (remove seeds if less heat is preferred). Combine all ingredients in a small bowl. Add the juice of one lime and 1/2 teaspoon of salt. Mix gently to avoid mashing the avocado.
6. Grill the Mahi Mahi fillets for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let rest for 2 minutes. Flake the fish into bite-sized pieces using a fork.
7. Warm the corn tortillas on the grill for 20-30 seconds per side, or until pliable.
8. Assemble the tacos by layering a spoonful of red cabbage slaw on each tortilla, followed by the grilled Mahi Mahi pieces, and topped with tomato avocado salsa.
9. Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 4523 mg | 197% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 27.3 g | ||
| Protein | 178.7 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 7028 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
