GOLDEN VALLEY, Minn---It's the last Backyard BBQ of the season, and Zach Hegman from Minneapolis is grilling up Mahi fish tacos. Here's his delicious recipe!
Smokey-Spice rubbed Grilled Fish Tacos
½ Med head green cabbage shredded
¼ cup + 1 tablespoon chopped fresh cilantro leaves
3 scallions, sliced thin
2 tablespoons of cider vinegar
¾ cup mayo
2 chipolte chilis in adoboe sauce
1 tablespoon fresh lime juice
1 medium garlic clove minced
Fresh ground black pepper
2 teaspoons chili powder
½ teaspoon ground corriander
¼ teaspoon ground cumin
¼ teaspoon paprika
4 (6oz fish fillet) mahi mahi in this case
Toss cabbage cilantro scallion's vinegar 1 teaspoon oil and ½ teaspoon salt and set aside. In another bowl combine mayo 1tbl of cilantro chilis lime juice and garlic salt & pepper and set aside
Combine spices ½ tsp salt ¼ pepper in bowl. Clean and dry fish, and rub with 2 table of vegetable oil then rub evenly with spices, and chill until ready to grill.
Heat grill until hot, and grill until fish is opaque and flakes apart 10-14 min, flipping ½ way through (gently). Remove fish and let rest under tented foil for 5 min.
Toast tortillias on grill about 10 sec per side and wrap in warm towel or foil and serve as needed.