Sunday Supper Summer Send Off – Mahi Mahi Fish Tacos

With summer fleeting and fall beginning, fish tacos celebrate both seasons with fresh tomato salsa and creamy cabbage slaw. The tomatoes are perfectly ripe and the cabbage is just coming into season making a perfect pair for today’s recipe.

After college, I relocated to the southern coast of California were I was introduced to the fish taco phenomenon. It was by far one of the most tantalizing experiences for my little taste buds. Growing up in the Midwest, I only heard of fish tacos from an article in a Martha Stewart Magazine; they seemed foreign to me. Who would put fish were beef should go?

It was then that I was introduced to a little place in Ocean Beach, CA called South Beach Bar & Grille. People come from all over the country to experience an ocean side view with a local brew in one hand and a fish taco in the other. South Beach has been featured on Food Network’s top restaurants and voted best fish tacos by San Diego Magazine. It has remained a staple in our lives since. Living in Hawaii and having access to the freshest Mahi, it was only fair that we would try to duplicate this favorite. This is our version of a delicious grilled Mahi Mahi taco.

What you will need

fresh corn tortillas

beefsteak tomatoes


red onion


1 small garlic clove minced

kosher salt / freshly cracked black pepper

approx. 1/4 lb mahi per person

red or green cabbage ( I like both for color)


Hidden Valley Ranch Ranch packet

What to do
Make your salsa a couple hours ahead of time. Dice your tomatoes, red onion and jalapeno to taste. Chop cilantro removing stems. Combine all into a bowl and stir in the minced garlic clove. Refrigerate until ready to serve. Fire up the coals in your Weber to a medium high heat.

SUGAR TIP*** The key to grilling fish is to prepare your grill so that your fish doesn’t stick and fall apart or worse, into the grill. To do this, simply clean the grill with your grill brush while the grill is hot removing any char on the grate. Brush vegetable oil on the grate and cover with a pizza pan. What, you say? A pizza pan? Yes, because your Weber is round and the pizza pan fits nicely. You can use a cookie sheet if you are using a rectangular gas grill. Place the pan face down over the grate and allow for the heat to collect for at least 20 minutes while you are preparing your slaw. NOTE! The pan will be blazing hot so use a thick hot pad when removing.

Next, mix up your ranch packet according to the directions and refrigerate. Begin preparing your cabbage slaw by thinly slicing your cabbages and slivering your carrots. Add to a large enough bowl that makes it easy to toss / combine. Remove about a 1/4 cup of the ranch mix and start to thin out the mixture with milk. You will want it to have the consistency of buttermilk or a thinned out half & half.  Add the mixture to your cabbage tossing to cover thoroughly. Make a second batch of the thinned out ranch mixture to drizzle on the top of the tacos before serving.

Rinse your Mahi Mahi fillets and pat dry with a paper towel. Salt and pepper both sides of the fish and let rest for a few minutes. Brush liberally with olive oil. After carefully removing the pan from the grate, place the fish on the grill and allow for it to cook for 3 minutes on each side. Carefully remove from grill and allow to rest on a cutting board for 2 -3 minutes. Slice fish into 1/2″ pieces and place on corn tortillas. Top with cabbage slaw, salsa and drizzle with the ranch sauce and serve with beans and rice. Delish.

Speak Your Mind