Mahi Mahi Tacos
16 ingredients
13 steps
Ingredients
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1/4 tablespoon ground cinnamon
- 1/4 tablespoon red pepper flakes
- 1/4 tablespoon cayenne pepper
- 1/2 tablespoon dill seed
- 1/2 tablespoon ground black pepper
- 1/2 cup soy sauce
- 2 pounds fillet mahi mahi with skin
- 1/4 cup peanut oil
- Mini taco shells
- Pico de Gallo, store bought
- Chopped fresh cilantro leaves
Directions
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1Combine all of the dry ingredients for the rub and mix well.
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2Set aside.
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3Brush the soy sauce over the flesh side of the fillet.
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4Let set in the refrigerator for 1 hour.
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5Remove from refrigerator and brush with the oil.
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6Sprinkle with desired amount of dry rub.
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7Let stand for 15 minutes before grilling.
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8Cook the fillet with the flesh side facing the heat source.
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9Cook until fork tender or 8 to 10 minutes or until just opaque.
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10Cooking time will depend on how hot the heat source is.
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11Let stand for about 5 minutes after removing from the heat.
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12Flake the fish with a fork into a taco shell and top with Pico de Gallo.
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13Add cilantro for garnish.
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