Fresh Florida Mahi Mahi and Sweet Corn
When mahi-mahi is running off the South Florida coast, fish tacos are one of the best ways to put the fresh catch to work. Light, firm, and mild enough to pair with bold toppings, grilled mahi-mahi holds together beautifully on the grill and in a warm corn tortilla without overpowering the citrus, cilantro, and chile flavors around it.
Summer is an especially good time to make these tacos. Mahi-mahi is commonly found in the warm offshore waters of the Atlantic, Caribbean, and Florida Keys. Spring and summer are among the most consistent months for mahi fishing in South Florida, making fresh fillets especially available at local seafood markets and fish counters right now.
These South Florida style mahi-mahi tacos are topped with citrus slaw, grilled corn salsa, and cilantro sauce, then served with cilantro rice and black beans.
Ingredients
Grilled Mahi-Mahi
- 1 pound mahi-mahi fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of ½ lime
Citrus Slaw
- 2 cups shredded green cabbage
- ¼ cup thinly sliced red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
- Salt and pepper to taste
Grilled Corn Salsa
- 1 ear sweet corn, shucked and silk removed
- 1 Roma tomato, seeded and cut into ¼-inch dice
- 1 small jalapeño, seeded and minced
- ¼ red onion, finely chopped
- ¼ cup chopped fresh cilantro
- 1 tablespoon olive oil
- ¼ teaspoon lime zest
- ½ tablespoon lime juice
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cumin
- A few grinds of black pepper
Cilantro Lime Sauce
- 2 cups fresh cilantro
- 1/3 cup lime juice
- 1/4 cup avocado oil
- 3 cloves garlic
- 1 teaspoon ground cumin
- 2 teaspoons honey (optional)
- 1 tablespoon chopped jalapeño (optional)
- Salt and pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- ½ cup shredded Monterey Jack or cheddar cheese
- Chopped fresh cilantro
- Grilled limes
- Hot sauce, optional
For Serving
- Cilantro rice
- Black beans
Instructions
Make the Grilled Corn Salsa
Prepare the corn salsa first so the flavors have time to blend. For the best flavor, let it rest for about 30 minutes before serving.
Preheat the grill to medium-high heat. Grill the corn, turning occasionally, until the kernels are tender and lightly charred on all sides, about 8 to 10 minutes. Let the corn cool slightly.
Whisk the olive oil, lime juice, lime zest, salt, cumin, and black pepper together in a medium bowl.
Cut the kernels from the cob and add them to the bowl along with the tomato, jalapeño, red onion, and cilantro. Toss well and let the salsa rest for 20 to 30 minutes. Taste and add more salt as needed.
Make the Citrus Slaw
Combine the cabbage, red onion, cilantro, lime juice, lemon juice, salt, and pepper. Toss well and set aside.
Make the Cilantro Sauce
Blend the cilantro, lime juice, avocado oil, garlic, cumin, salt, and pepper until smooth. Add jalapeño and/or honey if you like it spicy and/or sweet.
Season the Mahi-Mahi
Pat the mahi-mahi dry. Brush with olive oil and season both sides with the garlic powder, cumin, smoked paprika, chili powder, salt, and pepper. Squeeze the lime juice over the fish.
Grill the Mahi-Mahi
Preheat the grill to medium-high heat and lightly oil the grates.
Grill the mahi-mahi for 3 to 4 minutes on the first side. Turn and cook for another 2 to 4 minutes, depending on thickness. The fish should be opaque, flake easily with a fork, and reach an internal temperature of 145°F.
Let the fish rest briefly, then break it into large pieces.
Tip: While you’re grilling your fish, cut your limes in half and grill them for a couple minutes a side. Grilled lime makes for a smoky and juicy garnish!
Assemble the Tacos
Warm the tortillas on the grill or in a dry skillet.
Add shredded cheese, grilled mahi-mahi, citrus slaw, grilled corn salsa, and cilantro sauce. Garnish with chopped cilantro, grilled limes, and hot sauce, if desired.
Serve with cilantro rice and black beans.
A cold Florida lager, sparkling lime water, or a citrus-forward margarita pairs especially well with the grilled fish and fresh toppings.
Check out other recipes in our Florida Taco Series
By The Sea Realty | Living the South Florida lifestyle – one sunny day, one great meal, and one dream home at a time.
