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Corporate Executive Chef and cookbook author Scott Linquist of Dos Caminos (locations in New York and Las Vegas) shares his recipe for Grilled Mahi Mahi Tacos. Special thanks to Vegas Uncork’d and R&R Partners for making this opportunity possible.
2 pounds Mahi Mahi steaks, cut into 4 inch wide strips
12 (6 inch) corn tortillas, purchased or homemade
1 ripe avocado
1/2 cup Chipotle Aioli
Citrus Cucumber Relish
For more of Chef Linquist’s recipes check out his cookbook.
Ingredients for Chipotle Aioli:
1 cup prepared mayonnaise
1 tablespoon chopped canned chipotle chiles in adobo
1/2 tablespoon freshly squeezed lime juice
Ingredients for Citrus Cucumber Relish:
3 Kirby or pickling cucumbers, peeled, seeded and cut into thin strips
3 plum tomatoes, cored and cut into thin strips
1 small red onion, cut in half and sliced into thin strips
1 cup shredded white cabbage
1/4 cup chopped fresh cilantro leaves
1 serrano chili, seeded, if desired and thinly sliced*
1/2 cup freshly squeezed orange juice
2 tablespoons freshly squeezed grapefruit juice
1 tablespoon freshly squeezed lime juice
1 tablespoon kosher salt
* NOTE: The Citrus Cucumber Relish is referred to as a Pickled Jalapeno Slaw in the video. Try substituting pickled jalapeno peppers for the serrano chili, if desired. Pickled jalapenos can be purchased at most markets.
Make the relish: Combine the cucumbers, tomatoes, red onion, cabbage, cilantro and chile in a nonreactive bowl. Combine orange, grapefruit, and lime juices and pour over the vegetables. Add the salt, toss to blend, and set aside for 30 minutes.
Make the Chipotle Aioli: Combine all ingredients in a bowl and set aside.
Grill the fish: Preheat a gas or electric grill, or light the broiler. Position the grill rack about 4 inches from the heat. Grill the Mahi Mahi for 4 minutes on each side, turning once, or until just cooked through.
Meanwhile, peel, seed and mash the avocado with a fork in a small bowl. Wrap the tortillas in aluminum foil and quickly warm in the oven (or warm on the grill as Chef Linquist does in the video), then spread each one with a little avocado. Put one piece of fish on each tortilla, spoon on a tablespoon of Citrus-Cucumber Relish and a scant tablespoon of Chipotle Aioli and fold. Serves 6, two tacos per serving.
Watch the video of Chef Scott Linquist cooking his Grilled Baja Style Mahi Mahi Tacos here.
This looks fantastic and easy to make. Fish Taco’s seem to be all the rage these days. I usually see them made with Cod, but I will give the Mahi Mahi a try.
I am making fish tacos tomorrow night – for the first time ever! Grumpy didn’t fight me too hard when I told him either! These look yummy!
Average Betty says
Thanks, Sherri! I’m sure any kind of whitefish works pretty well – mahi mahi is a little more substantial than cod – let me know how the tacos turn out :)
HoneyB! You Stumbled this recipe! How awesome of you! Thank you! Fish Tacos are my favorite… there may be hope for Grumpy yet!
Great video Betty. Quick question, do you marinate that fish in anything before grilling?
Average Betty says
Thank you! Chef Scott made it easy for me to make a great video of his super delicious fish tacos :)
Good question! Nope. No marinating required. Just a little light olive oil, salt and pepper before placing onto the super hot grill.
I’d love to know if you give his recipe a try :)
Thanks Betty. Trying it this weekend. Will let you know how it turns out. And just to be clear, the slaw recipe above is the same as the stuff he used in the piece, just called by a different name?
Average Betty says
Well, check the note- it’s slightly different (I think). I’d sub the Serrano pepper for canned (or jarred) pickled jalapeño and to be honest… I don’t know that I tasted cucumber… But I’m pretty sure everything else is the same. Can’t wait to hear how it turns out!
Bernita Bison says
I just made this for dinner yesterday. It turned out great! Thanks a bunch.