Grilled Mahi Mahi Tacos
Category
Seafood
Cinco de Mayo
Grill
Healthy
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Take your taco Tuesday game up a notch with these Grilled Mahi Mahi Tacos. They're easy to make with a flavorful Pit Boss rub and complete with a mango and avocado salsa. These fish tacos come together in less than 30 minutes and can be served in a tortilla or over rice as a taco bowl.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 20 oz Mahi Mahi (skinned and cleaned)
- 12 Corn Tortillas
- 1 Mango
- 1/2 Red Onion, small dice
- 1/2 Red Pepper, small dice
- 1 Avocado
- 1 Lime, juiced
- To Taste Salt and Pepper
- 4 Tbsp Cilantro, Chopped
Special Tools
Directions
- Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 400°F and open the sear slide. If using a gas or charcoal grill, preheat too high heat.
- Peel the mango and cut away the meat from the seed. Chop the mango into a medium dice. Do the same with the avocado.
- In a medium sized bowl, combine the mango and avocado with the diced red onion, chopped cilantro and red pepper.
- Season the salsa with the juice of 1 lime and salt and pepper.
- Season the Mahi Mahi with Pit Boss Chicken & Poultry Rub.
- Grill the fish for 6-10 minutes turning and flipping as needed. Cook until the fish reached an internal temperature of 155° F.
- Place the corn tortilla on the grill for 15-20 seconds each side, just enough to toast.
- Build the tacos with a portion of the cooked Mahi Mahi, topped with the mango avocado salsa.
- Garnish with additional chopped cilantro.