The light flavor of mahi-mahi gets a boost from a chili run and grilled mango salsa in these fresh and fruity tacos.
Why this recipe works:
- Mahi-mahi is a firm fish that holds up great on the grill
- Cooking mango, onions, and jalapeño over the fire gives the salsa a nice grilled flavor
- A chili-based spice rub adds an earthy contrast to the fresh flavor of the fish and salsa
Chili-rubbed Mahi-Mahi Tacos with Grilled Mango Salsa
About This Recipe
|Active time:||45 minutes|
|Total time:||45 minutes|
- For the Rub
- 2 teaspoons chili powder
- 2 teaspoon paprika
- 2 teaspoons Kosher salt
- 1 teaspoon dark brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- For the Salsa
- 1 almost ripe mango, peeled and cored
- 1 small red onion, cut 1/2-inch rounds and skewered horizontally
- 1 small jalapeño
- 2 roma tomatoes, cored and finely diced
- 1 small red pepper, cored and finely diced
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons lime juice from 1 lime
- Kosher salt, to taste
- 1lb skinless, boneless mahi-mahi
- 2 tablespoon olive oil
- 8 corn tortillas
- 1 lime, cut into wedges
- Type of fire: Direct
- Grill heat: medium-high
To make the rub: Mix together chili powder, paprika, salt, brown sugar, cumin, black pepper, and garlic powder in a small bowl, set aside.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mango, onions, and jalapeño on the grill. Cook mango until grill marks develop, 2-3 minutes per side. Cook onions until charred and slightly softened, 4-5 minutes per side. Cook jalapeño until lightly blistered and charred all over, 6-8 minutes total. Remove all to cutting board and let sit until cool enough to handle, about 5 minutes. Finely dice mango and onions and transfer to a medium bowl. Stem, seed, and finely diced jalapeño and transfer to bowl with mango and onion. Add in tomatoes, red pepper, cilantro, and lime juice and stir to combine. Season with salt to taste. Set aside.
Coat fish with spice rub and brush with olive oil all over. Place fish on grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little to no resistance, about 5 minutes. Flip fish and cook until it flakes to a fork and is opaque almost all the way through, or registers between 130-135°F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes more. Transfer fish to a platter, let rest for 5 minutes. Pull fish into small pieces using two forks.
Toast tortillas on grill until warm pliable, about 30 seconds. Remove from grill and top each tortilla with fish and salsa. Serve immediately with lime wedges.