Gluten-Free Grilled Mahi Mahi Tacos

Ingredients

• 1.5 lbs mahi mahi fillets 1.5 lbs mahi mahi fillets
• 2 tbsp olive oil 2 tbsp olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/4 cup fresh lime juice 1/4 cup fresh lime juice
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tsp chili powder 1 tsp chili powder
• 1 tsp cumin 1 tsp cumin
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 8 corn tortillas 8 corn tortillas
• 2 cups shredded cabbage 2 cups shredded cabbage
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• 1 tbsp mayonnaise (optional, for slaw) 1 tbsp mayonnaise (optional, for slaw)
• 1 tbsp extra lime juice (for slaw) 1 tbsp extra lime juice (for slaw)

Instructions

1. 1

   In a shallow dish, whisk together 1 tablespoon of olive oil, minced garlic, lime juice, GF tamari or coconut aminos, chili powder, cumin, salt, and black pepper. Add the mahi mahi fillets to the marinade, ensuring they are fully coated. Let them marinate at room temperature for about 15-20 minutes while you prepare the slaw.

2. 2

   While the fish marinates, prepare the slaw. In a medium bowl, combine the shredded cabbage and chopped cilantro. If using, whisk together the mayonnaise and extra lime juice in a small bowl, then toss with the cabbage and cilantro mixture. Season with a pinch of salt and pepper to taste. Set aside.

3. 3

   Preheat your grill to medium-high heat. Lightly brush the grill grates with the remaining 1 tablespoon of olive oil to prevent sticking. Carefully place the marinated mahi mahi fillets onto the hot grill.

4. 4

   Grill the mahi mahi for approximately 4-6 minutes per side, or until the fish is opaque, flakes easily with a fork, and has developed nice grill marks. The total grilling time will depend on the thickness of the fillets, aiming for about 10-15 minutes total cook time.

5. 5

   While the fish is grilling, warm the corn tortillas. You can do this by placing them directly on the grill for about 30-60 seconds per side until pliable and slightly toasted, or by warming them in a dry skillet over medium heat for about 1-2 minutes per side. Be careful not to overcook them, as they can become brittle.

6. 6

   Once the mahi mahi is cooked, remove it from the grill and let it rest for a couple of minutes. Gently flake the fish into bite-sized pieces using a fork. Assemble the tacos by filling each warm corn tortilla with a generous portion of the flaked mahi mahi, followed by a spoonful of the lime-cilantro slaw. Serve immediately.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Coconut milk separates in the can — stir or shake well before using.