This year spring has arrived with temperatures that feel more like summer, and suddenly I find myself craving light and fresh foods. Dishes that contain lots of vegetables, and food cooked on the grill are the things that seem to appeal to me. Yesterday while attempting to do a bit of much overdue yard work, I had a vision, not of a burning bush or a motherly figure, but of fish tacos, one of my favorite summer foods. So after the tools were put away, I mixed a pitcher of margaritas and began preparing the meal that I knew I had somehow been destined to make.

Mahi Mahi also known as Dorado, is a dolphin fish which is in no way, shape, or form related to the dolphins we think of as Flipper. The dolphin fish is a surface-dwelling ray-finned fish found in temperate, tropical and subtropical waters worldwide. The name Mahi-mahi is Hawaiian for very strong.

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Grilled Mahi-mahi Tacos

Flavorful yet light mahi-mahi is topped with fresh ingredients to make a most amazing grilled fish taco.

Course Main Course

Cuisine Hawaiian, Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

Fish

• 1 pound Mahi-mahi fillets
• 1 cup cabbage finely shredded
• 3 radish thinly sliced
• 1 avocado sliced
• 1 tomato chopped
• 8 small corn tortillas
• cilantro
• fresh lime
• vegetable oil
• Cajun spice

Sauce

• 3 tablespoons salsa
• 3 tablespoons ranch dressing
• 1 tablespoon mayonnaise
• 1 teaspoon chili powder
• 2 green onions finely sliced

Instructions

Fish

• Begin by slicing and preparing all of the vegetables.
• Lightly brush a piece of Mahi-mahi with oil and dust with Cajun spice.
• Place the fish on the grill over medium heat. Watch the color of the fish closely. After only a few minutes you will see the fish begin to turn an opaque white color.
• When the color reaches halfway through turn the fish and grill for another few minutes. (When grilling fish it is important to only turn it once. Repeatedly attempting to move the fish around on the grill will cause it to fall apart).
• Remove fish from the grill and let rest for 5 minutes.

Sauce

• Combine all ingredients in a small mixing bowl. Refrigerate left over.

Serve

• Flake fish into a corn tortilla and add cabbage, radish, avocado, and tomato. Drizzle with sauce and finish with some fresh cilantro and a squeeze of fresh lime.

Notes

These tacos are excellent served with black bean and corn salad, and an icy cold margarita.