Mojito Lime Mahi Mahi Tacos with Citrus Dressed Southwestern Slaw


Ingredients: (around 9 servings)

Fish -

  • 9 Mahi Mahi fillets 
    • (typically come about 1" thick)
  • McCormick Grill Mates Mojito Lime seasoning 
  • small bag of fresh limes for squeezing over the fish (about 1/2 lime per fillet) 

Southwestern Slaw with Citrus Vinaigrette - 

  • 1/2 head purple cabbage sliced super thin
  • 1/2 head Napa cabbage sliced super thin
  • 2 large carrots, peeled and grated on large hole of box grater
  • 2/3 - 3/4 cup cilantro, chopped medium 
  • 3/4 cup purchased (bottled) citrus vinaigrette or homemade 
  • kosher salt and black pepper to taste  

Tacos - 

  • Flour tortillas (fajita or soft taco sized)
  • Guacamole (homemade or prepared) 
  • Mexican crema or sour cream
  • Fresh lime wedges

Written Method:

Allow for around one fish fillet per person.  Generously squeeze a few limes over the thawed fish fillets and season them generously with the mojito lime seasoning.  Allow them to marinate for around 30 minutes in the seasoning.  Grill on a preheated grill (about 400 degrees F) until opaque, fork tender, and flakes easily with a fork.  This may take around 4 - 5 minutes per side, but will depend on how hot the grill is, and the thickness of the fish.  After removing from the grill, the fish need to stand around 5 minutes.  Then you can break them into large pieces with a fork or spatula for filling the tacos. 


For the slaw, just combine all ingredients and adjust the seasoning to your liking.   


Fill warm/blistered tortillas with southwestern slaw, fish pieces, guacamole, and crema.  Squeeze fresh lime wedges over tacos.  


*These are the basic instructions, but for full commentary, see blog post.