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  • Weyand's Chef

Grilled Mahi Fish Tacos


1 pound mahi-mahi fillets

Juice from 2 1/2 limes

1 clove garlic

1 jalapeno

1 handful fresh cilantro

2 teaspoons salt

2 tablespoons cooking oil

3 tablespoons sour cream

3 tablespoons mayonnaise

1/4 cup finely chopped fresh cilantro

Zest from 1/2 lime

1 finely chopped jalapeno

Unflavored cooking oil, such as grapeseed or canola oil

Tortillas, to serve

Shredded lettuce or cabbage, to serve (optional)


Place juice from 2 of the limes, garlic, jalapeno, cilantro, 1 teaspoon salt, and cooking oil in a food processor and pulse until everything is finely chopped. Place the fish fillets in a glass casserole dish and pour on the marinade. Put the dish with the marinating fillets in the refrigerator for an hour. Mix sour cream, mayonnaise, green onions, chopped cilantro, lime zest, juice from remaining 1/2 lime, finely chopped jalapeno, and 1 teaspoon of salt together in a bowl and refrigerate until you are ready.

Remove the dish containing the mainated Mahi from the regrigerator and place on the counter. Preheat the grill to high for direct grilling. After the grate is hot, oil it with a folded up paper towel dipped in some unflavored cooking oil. Place the Mahi over the hottest part of the grill, flipping when it starts to become opaque on top. After flipping, place a few tortillas on the grill to toast briefly, about a minute or so per side. Once the fish is cooked through, remove from the grill. Place the mahi in the tortillas and cover with the sour cream mixture. Top with some shredded lettuce or cabbage. Makes about 10 to 12 tacos.

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