Grilled Fish Tacos with Tropical Fruit Salsa
I've been playing with a recipe for fish tacos for some time now. I didn't have a winner until I used mahi mahi. Still not quite. So I grilled the mahi mahi and BOOM! Yum!
- 1 lb
- mahi mahi cut into 8 pieces
- 4 Tbsp
- olive oil, extra virgin
- 1 Tbsp
- 1/2 c
- fresh mango, diced
- 1/2 c
- fresh papaya, diced
- 1/2 c
- fresh pineapple, diced
- jalapeno, seeded, ribbed and diced
- small red onion, diced
- limes, juiced
- corn tortillas
- 1 c
- packaged cole slaw
- 5 Tbsp
- bland oil to cook tortillas
1Fire up the grill to a medium heat.
2Rub the mahi mahi filets with 2 tablespoons of the extra virgin olive oil. Sprinkle with salt and set aside. You can always add your favorite herbs and spices, but I love the clean flavor of mahi mahi seasoned only with salt.
3Combine the diced mango, papaya, pineapple, jalapeno and red onion. Add the juice of two limes and stir well to combine. Add salt to taste. Refrigerate until ready to serve.
4When the grill is ready, grill the mahi mahi over indirect heat about 4 minutes per side (or to desired doneness), turning once. Turning fish more than once on the grill makes it tough.
5Heat the oil in a large saute pan and briefly cook the corn tortillas. Put onto a paper towel to drain and sprinkle lightly with salt.
6Remove the fruit salsa from the fridge and assemble the tacos. Put two pieces of fish on each tortilla, top with some of the cole slaw then the salsa and serve. Good with a nice, cold beer.