Hey guys! It’s almost Labor Day and we’re back at theFix with our Achiote Grilled Fish Tacos! These tacos are super tasty and filling, but won’t leave you feeling sluggish and gross! They’re perfect for Labor Day celebrations with friends and family. The mahi-mahi is marinated in a simple achiote rub and grilled for just a few minutes so the fish stays nice and tender and easy to flake apart. The creamy broccoli slaw is bound with Greek Yogurt, not mayonnaise or sour cream, so it’s light and refreshing. The sweet and spicy mango salsa brings all of the flavors together. Not only is this a super tasty dish to eat at a party (or anytime!), but it means you get to set up a taco bar! It’s a really great way to allow everyone to build their own tacos, to their exact liking! Whether you’re having a backyard gathering, an afternoon beach party or just having a major dance party (oh c’mon, we’ve all had a ridiculous dance party or two in our lives!) these tacos are sure to make your awesome day even better! We hope everyone has a wonderful Labor Day weekend filled with family and friends, ice cold brews and plenty of delicious food!
Cheers,
Spoon Fork Bacon
Achiote Grilled Fish Tacos
Serves 3 to 4
Ingredients
1 tablespoon achiote powder
1 teaspoon cumin
1 garlic clove, minced
1 lime, juiced
2 1/2 tablespoons extra virgin olive oil, divided
3 (4 ounce) mahi-mahi fillets
salt and pepper to taste
Broccoli slaw:
14 ounces (store bought) broccoli slaw
1/2 cup (nonfat) Greek yogurt
1 tablespoon apple cider vinegar
1 lemon, zested and juiced
1/4 teaspoon smoked paprika
salt and pepper to taste
Mango salsa:
2 mangos, diced
1 jalapeno, seeded and diced
2 tablespoons diced red bell pepper
2 tablespoons diced red onion
2 tablespoons minced cilantro
1 lime, juiced
salt and pepper to taste
4 (5 inch) flour tortillas, lightly grilled
garnishes:
cotija cheese, crumbled
lime wedges
1. Preheat a grill or grill pan on medium-high heat.
2. For the mahi-mahi: Place achiote powder, cumin, garlic, and lime juice in a bowl and whisk together. While whisking, add oil until fully incorporated. Place fillets in a shallow dish; pour marinade over fillets, flipping each over to ensure it’s fully coated. Allow fish to marinate for about 30 minutes. Season with salt and pepper and grill on each side for about 3 to 4 minutes. Gently flake fish into large chunks. Set aside until ready to use.
3. For the broccoli slaw: Place broccoli slaw in a medium mixing bowl. In a small mixing bowl, add the remaining ingredients and whisk together. Pour yogurt sauce over the slaw and season with salt and pepper. Toss together until the slaw is completely coated. Set aside until ready to use.
4. For mango salsa: Place all ingredients into a small mixing bowl and toss together. Season with salt and pepper.
5. To assemble and serve: Place about 4 ounces of flaked mahi-mahi in each tortilla. Top with a scoop of broccoli slaw followed by the mango salsa. Finish with a sprinkle of cotija cheese and serve with lime wedges.
More food blog recipes for your cooking / dining pleasure:
* Easy summer salads
* Mushroom pasta
* Homemade cherry pie
