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Blackened Mahi-Mahi Tacos & Mandarin Habanero Mango Salsa

Blackened Mahi-Mahi Tacos & Mandarin Habanero Mango Salsa

Cook Time

20 Mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Easy

Prep Time

10 Mins

Servings

4

Blackened Mahi-Mahi Tacos & Mandarin Habanero Mango Salsa

Ingredients

Cilantro
2 tbsp Lime, Juiced
4 (5-6oz) Mahi-Mahi, Feilet
1 Mango
2 tbsp Olive Oil
Pit Boss Mandarin Habanero Spice
2 Cups Red Cabbage, Shredded
1/3 Cup Red Onion, Diced
1 Cup Sour Cream
12 Small Tortilla, Corn

Cooking Instructions

Looking for a satisfying and delicious seafood recipe for your pellet grill? Try these Blackened Mahi Mahi Tacos, topped with zesty Mandarin Habanero Mango Salsa. A perfectly light, but flavorful dish that is ideal for a quick weeknight grill.

What Type of Fish is Mahi Mahi?

Not to be confused with the mammalian dolphin, mahi mahi is also known as a dolphinfish which is a ray finned saltwater fish found in tropical and sub-tropical areas all over the world. The flesh is tender and flakey and absorbs flavors easily. If you choose to use a marinade, it should absorb in minutes.

How to Grill Mahi Mahi

It is important to coat all sides of the fillet with oil before throwing it on the grill. Be sure to grill on high heat for 5 to 7 minutes on each side. Let the fish rest for 5 minutes before serving.

Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.

  1. Rinse the mahi-mahi fillets under cold water and blot dry with paper towel. Rub fillets with olive oil, then sprinkle Mandarin Habanero seasoning over both sides of the fillets, rubbing the seasoning in. Set aside.
  2. Prepare the mandarin habanero mango salsa by combining all ingredients in a medium sized bowl, tossing lightly to mix. Set aside. 3. Light your grill to 400°F. Place mahi-mahi fillets directly on the grill and cook 5–7 minutes on each side.
  3. Remove the mahi-mahi from grill and let rest 5 minutes before pulling apart into small pieces.
  4. Please a cookie sheet or griddle on the grill and let it warm up for 5 minutes. Place tortillas on the sheet and heat for 30 seconds–1 minute or until warm, but not hot.
  5. Stack the tortillas in twos. Distribute the fish evenly between each set of tortillas. Top with red cabbage, sour cream, and mango salsa. Serve immediately.

Special Tools

  • Cookie Sheet or Griddle
  • Medium-sized Bowl

Tip

For a light summer dinner, toss Mahi Mahi with pineapple chunks, greens and mango for a delicious tropical salad.

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