Preparation Time: approximately 15 minutes
Cooking Time: approximately 20 minutes
Serving Size: about 2 tacos, Serves about 4
8 corn tacos
2 - 6 oz mahi mahi filets
2 tsp chipotle peppers in adobo, minced
½ tsp kosher salt
½ tsp black pepper
½ tsp cumin
¼ cup radish, julienne
1 TB orange juice
2 tsp lime juice
1 peach, pitted and diced small
1 mango, pitted and diced small
1 jalapeño, cleaned and chopped small
¼ cucumber, diced small
¼ red onion, chopped small
1 tsp kosher salt
Combine salsa ingredients and set aside. You may prepare this ahead of time.
Warm a grill, grill pan, or skillet over medium-high heat. Coat with olive oil or pan spray. Meanwhile, remove excess water from mahi mahi using paper towel, then sprinkle salt, pepper, and cumin over each side of both filets.
Grill 10 minutes on each side or until internal temperature reaches 145 degrees, turning halfway through to create X-shaped grill marks (if grilling). Slather minced chipotle on both sides and cut into very large pieces.
Meanwhile, Warm tortillas on stove or oven for 2 minutes until pliable.
Turn-out & Storage
Place corn tortilla flat down and top with 1 TB salsa. Place ½ filet of mahi mahi on top. Garnish with radish and cilantro.
The mahi mahi can be stored for up to 3 days under refrigeration. The salsa can be stored for up to 5 days under refrigeration.