Gluten-Free Grilled Mahi Mahi Tacos

Ingredients

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• 1.5 lbs mahi mahi fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lime juice
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tsp chili powder Shop
• 1 tsp cumin Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 8 corn tortillas Shop
• 2 cups shredded cabbage
• 1/4 cup chopped fresh cilantro
• 1 tbsp mayonnaise (optional, for slaw) Shop
• 1 tbsp extra lime juice (for slaw)

Instructions

1. 1 In a shallow dish, whisk together 1 tablespoon of olive oil, minced garlic, lime juice, GF tamari or coconut aminos, chili powder, cumin, salt, and black pepper. Add the mahi mahi fillets to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for 15-30 minutes while you prepare the slaw.
2. 2 While the fish marinates, prepare the slaw. In a medium bowl, combine the shredded cabbage and chopped cilantro. If using, whisk together the mayonnaise and extra lime juice in a small bowl, then toss with the cabbage and cilantro mixture. Season with a pinch of salt and pepper to taste. Set aside.
3. 3 Preheat your grill to medium-high heat. Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking. Carefully place the marinated mahi mahi fillets onto the hot grill.
4. 4 Grill the mahi mahi for approximately 4-6 minutes per side, until the fish is opaque, flakes easily and reads 145°F in the thickest part (USDA minimum for fish). Thinner fillets need less time.
5. 5 While the fish is grilling, warm the corn tortillas. You can do this by placing them directly on the grill for about 30-60 seconds per side until pliable and slightly toasted, or by warming them in a dry skillet over medium heat for about 1-2 minutes per side. Be careful not to overcook them, as they can become brittle.
6. 6 Once the mahi mahi is cooked, remove it from the grill and let it rest for a couple of minutes. Gently flake the fish into bite-sized pieces using a fork. Assemble the tacos by filling each warm corn tortilla with a generous portion of the flaked mahi mahi, followed by a spoonful of the lime-cilantro slaw. Serve immediately.

Nutrition (per serving)

Tips & Notes

• Keep the marinade time to about 30 minutes. Lime juice firms the surface of the fish, and mahi mahi left longer can turn mushy and fall apart on the grill.
• Oil the fish as well as the grates, then leave it until it releases easily before you turn it with a wide spatula. Fish that sticks usually just needs another minute.
• Use corn tortillas labeled gluten-free and warm them until soft and pliable. Doubling them up for each taco keeps them from splitting under the fish and slaw.

Common questions