Grilled Mahi Mahi Tacos

Summer is officially here and I can’t get enough fresh seafood and ripe veggies! It’s my favorite time of year—beach days, pool swims, outdoor cooking, and lots of sunshine.

These Mahi Mahi Tacos are just the thing to cook when the weather is warm and you’re looking to spend all of your time outside (especially since most people I know are limiting their gatherings with friends to backyard social-distancing situations). The tacos have just the right amount of heat, are dressed with vibrant herbs, and burst with bright citrus thanks to a healthy squeeze of lime juice.

Here’s to at least one thing COVID can’t cancel—summer!

Mahi Mahi Tacos

recipe by Sea Salt + Honey

• Serves: 3-4 people

• Prep Time: 15 minutes

• Cooking Time: 10 minutes

Ingredients:

• 1.5-2 lbs. Mahi Mahi

• 1/2 tsp. chili powder

• 1/4 tsp. garlic powder

• 1/2 tsp. dried oregano

• 1/8 tsp. dried thyme

• 1/8 tsp. paprika

• salt & pepper to taste

• 1 lime, cut into quarters

• 6 small corn or flour tortillas

• pico de gallo (this recipe for pico is easy and delish!)

Directions:

Heat your grill on high.

Mix together all of the dried ingredients. Salt and pepper the fish filets on both sides, then shake dried ingredients evenly over both sides of the filets.

Spray the grill with nonstick cooking spray (be careful! The flames with shoot up when you do this.). Grill the fish filets over medium-high heat, about 4 minutes per side. Fish is done when it’s white in color and no longer translucent and flakes easily. Shred the fish slightly and serve with tortillas, lime wedges, and pico de gallo.