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

  1. 1
    Combine all of the dry ingredients for the rub and mix well.
  2. 2
    Set aside.
  3. 3
    Brush the soy sauce over the flesh side of the fillet.
  4. 4
    Let set in the refrigerator for 1 hour.
  5. 5
    Remove from refrigerator and brush with the oil.
  6. 6
    Sprinkle with desired amount of dry rub.
  7. 7
    Let stand for 15 minutes before grilling.
  8. 8
    Cook the fillet with the flesh side facing the heat source.
  9. 9
    Cook until fork tender or 8 to 10 minutes or until just opaque.
  10. 10
    Cooking time will depend on how hot the heat source is.
  11. 11
    Let stand for about 5 minutes after removing from the heat.
  12. 12
    Flake the fish with a fork into a taco shell and top with Pico de Gallo.
  13. 13
    Add cilantro for garnish.

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