These grilled fish tacos are sure to be a crowd pleaser at your next fiesta. The fresh citrus dressing takes these bites to the next level. 

Ingredients

For the taco

  • 12 Mahi Mahi Fish Portions (1.5-2 oz each) - Cut into 1.5 to 2 oz portions approx. ¾” x 4”
  • 2 Tbsp.Old Bay Seasoning
  • 12 Flour Tortillas - 5”
  • 1 Avocado Sliced (12 equal pieces)

Red Creama topping

  • 1 cup Sour Cream
  • 3 fl oz Louisiana Hot Sauce Brand

Cucumber Slaw

  • 1 Cucumber peeled, deseeded and thinly sliced
  • 1 Serrano Pepper deseeded and thinly sliced
  • 1 Small Red Onion thinly sliced
  • ½ Small Green Cabbage cored and thinly sliced

Citrus Dressing

  • 1/3 cup Fresh Orange Juice
  • 1/3 cup Fresh Lemon Juice
  • 1/3 cup Apple Cider Vinegar
  • 1 tsp. Kosher Salt

Preparation

Step 1

Start your grill. For best results use mesquite charcoal.

Step 2

Prepare red creama, cucumber slaw and citrus dressing (see below) and set aside.

Step 3

Season the fish using Old Bay seasoning on both sides.

Step 4

Preheat a sauté pan to warm the tortillas on. Oil grill to prevent sticking.

Step 5

Place seasoned fish onto hot grill and cook for about 2 minutes on each side. Fish should be done medium well. Be sure not to overcook the Mahi or it will be dry. Hold hot until needed.

Step 6

Warm tortillas on hot sauté pan until heated through and brownish dark spots appear on both sides.

Step 7

Take one warmed tortilla and place one piece of Mahi in the center. Add 1 Tsp. of red creama on top of Mahi, then one slice of avocado, top with cucumber slaw and finish with 1 Tbs. of citrus dressing. Enjoy!

For the red creama:

Place all ingredients into a mixing bowl and whisk together until all ingredients are well incorporated. Reserve chilled until needed.

For the cucumber slaw:

Combine all ingredients together and set aside until needed.

Citrus dressing:

Place all ingredients into a mixing bowl and whisk together until all ingredients are well incorporated. Reserve chilled until needed.