Grilled Deconstructed Mahi Mahi Tacos

Did you know Mahi-Mahi is known to be Florida’s most popular fish, with 70 percent of all Mahi in the United States originating from the Florida coast and its also a lean protein?! Here is a party favorite that is sure to go over well with your guests!


1/2 cup Mayo
1 medium Avocado
1/2 cup Cilantro
4 cloves Garlic, thinly sliced 
3 tbsp fresh squeezed Lime Juice
1/2 tsp Kosher Salt
1/4 tsp freshly ground Black Pepper
3 cups Green Cabbage
1/2 cup Mayo
3 cloves Garlic, minced
1 tsp fresh squeezed Lime Juice
1/2 tsp Chili Powder 
1 pinch Kosher Salt
2 - 6 oz Wixter Ecuadorian Mahi-Mahi fillets
4 tsp Chili Powder
1 tsp ground Cumin
1 tsp Smoked Hot Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Kosher Salt
2 tbsp Lime Juice
3 tbsp Olive Oil
1/2 cup fresh Cilantro (for garnish)
1 cup Radish, thinly sliced (for garnish)


STEP 1: In a food processor or blender add all ingredients until completely mixed.
STEP 2: Add the mayo-avocado mixture to the diced cabbage and stir until fully coated.
STEP 1: Stir together all the ingredients.

STEP 1: In a medium bowl mix all ingredients and add the Mahi-Mahi,  let it sit for 10-15 minutes.
STEP 2: Grill on high heat until the internal temp reaches 130˚F.

Assemble desired Mahi portions on top of the slaw, top with the Chipotle Aioli, and enjoy!