Grilled Mahi Fish Tacos Recipe



Grilled Mahi Fish Tacos filled with shredded red cabbage, fresh crumbled queso fresco, cilantro, and a smooth blend of Habacado and Greek yogurt.  Served with homemade corn salsa, spanish rice and lime wedges.


Ingredients   (Serves 4 - two tacos each)


4 - 5 oz filets of mahi

1/2 medium red cabbage (finely shredded)

1/2 bunch cilantro

1 cup crumbled queso fresco

8 corn or flour tortillas

1/2 tsp salt

1/2 tsp pepper

 1 jalapeno (diced)

 1 1/2 cups fresh cooked  and chilled corn (1 can corn)

1 cup Greek Yogurt

1/3 cup Habacado

Spanish Rice

1 lime (cut into wedges)


1. Cook Spanish rice according to package directions.

2. Season mahi with salt and pepper and grill or bake until an internal temperature of 145 degrees F or (62.8 degrees C) is reached.  Flake mahi apart with a fork into bite size pieces for the tacos.

3. Blend corn with diced jalapenos and 1 tbs chopped cilantro. Season to taste.  (I like to add a few dashes of Strabenero or Broja to brighten the flavor up.)

4. Blend Greek yogurt with Habacado

5. Build your tacos:  Layer mahi, red cabbage, Habacado/ Greek Yogurt blend, and cilantro atop slightly heated tortillas.  Serve with lime wedges, spanish rice, and corn slasa.

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