Mahi Mahi Tacos

Yield: 8 servings


Grilled Mahi-Mahi

2 lbs mahi-mahi fillets
1/3 cup vegetable oil
2 tsp chili powder
2 Tbsp lime juice
1/4 cup Cholula® Chili Lime Hot Sauce
2 tsp ground cumin
2 tsp garlic, minced
2 tsp ground coriander
salt to taste
8 corn tortillas, 6" in diameter
Cholula Chili Lime & Roasted Corn Salsa – see recipe below

Cholula Chili Lime & Black Bean Corn Salsa

16 oz premium whole kernel corn, canned or frozen
12 oz black beans, rinsed and drained
1/2 jalapeno pepper, seeded and finely chopped
1/8 cup fresh cilantro, chopped
1/2 cup red pepper, diced
1/3 cup red onion, chopped
2 Tbsp fresh lime juice
pinch of salt
2 Tbsp Cholula Chili Lime Hot Sauce


1. Combine all salsa ingredients in mixing bowl, cover and chill in refrigerator until ready to serve.
2. Preheat a gas or charcoal grill to medium-high. Cut the mahi-mahi into 16 – 2 oz slices.
3. Combine the oil, chili powder, lime juice, Cholula Chili Lime, cumin, garlic, coriander and salt in a bowl or large plastic bag. Submerge the mahi-mahi in the marinade.
4. Grill mahi-mahi over direct heat, about 2 minutes until flesh is firm with grill marks. Turn fish and grill until cooked through, about 2 another minutes.
5. Lightly oil tortillas and grill tortillas until heated through with light grill marks on first side. Flip and grill about 20 seconds, remove and fold over.
6. Center 2 pieces of mahi mahi in each tortilla, and top with the Cholula Chili Lime Corn & Black Bean Corn Salsa.