Ingredients
Rub:
- 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
Combine all of the dry ingredients for the rub and mix well. Set aside. Brush the soy sauce over the flesh side of the fillet. Let set in the refrigerator for 1 hour. Remove from refrigerator and brush with the oil. Sprinkle with desired amount of dry rub. Let stand for 15 minutes before grilling.
Cook the fillet with the flesh side facing the heat source. Cook until fork tender or 8 to 10 minutes or until just opaque. Cooking time will depend on how hot the heat source is. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a taco shell and top with Pico de Gallo. Add cilantro for garnish.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By KentF
on May 15, 2013
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Just fixed this recipe for the third time in about a year. We love it. I never thought I'd want to eat fish tacos, but this is great. My wife and I are trying to eat more fish, but we are not natural fish lovers. We thought this was a winner. The texture of the mahi-mahi really helps I just wish it were a little more budget friendly. It stays moist on the charcoal grill, which I was worried about. We use some of our home canned salsa since I don't care for pico de gallo and it makes a wonderful meal I've recently been diagnosed with diabetes and this, paired with some very tasty, low card tortillas we found makes a real satisfying meal in my carb budget.
By Sage at Large
Chico, CA
on June 02, 2012
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This recipe is tremendous, with a couple changes. Instead of paprika, I used pure ground chile and smoked paprika, and a little cayenne, no chile flakes. The ground chile powder provided enough heat. Also, I served this with Green Olive/Cilantro Salsa from "The Well-filled Tortilla" cookbook, lettuce and sour cream. In a word -- Killer. And the soy sauce is very important to create a full flavor profile, but you brush it on, not bathe the fillets in it.
By ELMOSDAD
Buffalo,NY
on October 10, 2011
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I just got done tasting the fish tacos and they are very very salty and spicy. It's funny, cause the recipe didnt call for much salt, it was probably cause I soaked the fish in the soy sauce with the spice rub on it before refridgorating it for an hour before grilling, : but all in all the tacos turned out well, I browned a 12 " tortilla, put some thinly sliced romaine lettuce, then the seasoned fish then the pico de gallo and topped it with some thinly grated cheddar cheese and sour cream. Lol , it was so salty I had to add lots of sour cream. I assumed the recipe and all of its ingredients and amounts were right...... which was deadly wrong, I will taste as I go next time around.
Read all 18 reviews