Tender & flaky Mahi Mahi is seasoned, grilled, then stuffed into tortillas with delicious toppings!
Ingredients :
3 mahi mahi filets 6 ounces each, about 1" thick
1 tablespoon olive oil
8 medium corn tortillas or flour tortillas, 6-inch
1 lime wedged
toppings to taste
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
Directions :
Heat the grill to medium-high heat. If using the pineapple salsa in the notes, prepare as directed and refrigerate.
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.
Dab the mahi mahi filets with a paper towel and brush them with olive oil. Sprinkle with the seasoning mixture.
Grill the fish filets for about 3-4 minutes skin side down (if fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140°F.
While the fish is cooking, heat the tortillas according to package directions.
Remove fish from the grill or oven and squeeze lime over top. Break fish apart into chunks and serve in tortillas with desired toppings.
