Amazing Mahi Mahi Tacos

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 33 minutes

Ingrédients

½ cup mayonnaise

1 avocado

½ cup cilantro (roughly chopped)

2 garlic cloves

3 tbsp lime juice

4 tbsp jalapeños (pickled, chopped. Or 1 fresh jalapeno: cored and seeded)

½ tsp Kosher salt

¼ tsp freshly ground black pepper

12 oz. slaw mix

1/2 cup mayonnaise

2 cloves garlic (minced)

1 tsp lime juice

1/2 tsp chipotle chile powder (add more for increased heat, or regular chil powder for less heat)

1 pinch Kosher salt and freshly ground black pepper

1 ¼ lb mahi mahi fillets (skinless, cut into 12 pieces (can aslo use also use fresh tuna steak)

4 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp Kosher salt

2 tbsp lime juice

3 tbsp olive oil

½ tsp freshly ground black pepper

12 corn tortillas

½ cup fresh cilantro (for garnish)

½ cup thinly sliced radish (for garnish)

2 fresh jalapenos (thinly sliced, for garnish)

Hot sauce (such as Tobasco, for garnish)

Instructions

MAKE THE AVOCADO-LIME SLAW

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

MAKE THE CHIPOTLE AIOLI

Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

PREPARE THE MAHI MAHI

Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

Add the mahi mahi and turn to coat. Let rest for 15 minutes.

Meanwhile, heat your grill to high heat.

Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.

Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.

Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.

Nutrition

• Calories: 368 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 2 g
• Cholestérol: 127 mg
• Sodium: 968 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 12 g
• Sucres Totaux: 5 g
• Protéines: 34 g