Grilled Mahi Mahi Tacos: The Best Big Green Egg Fish Taco Recipe
Master Grilled Mahi Mahi Tacos on the Big Green Egg. This easy guide features a zesty lime marinade and cooling crema for the ultimate weeknight BBQ feast.
Servings: 4
Ingredients
The Mahi Mahi & Marinade:
- 4 Mahi Mahi Filets about 2 pounds
- 2 Limes juiced
- 3 Garlic Cloves Minced
- 1 jalapeño seeded and chopped
- cup Cilantro roughly chopped
- 1 tsp Salt
- 2 tbsp Olive Oil
The Cilantro Lime Crema:
- 3 tbsp Sour Cream
- 3 tbsp Mayonnaise
- ¼ cup Green Onions Chopped
- ¼ cup Chopped Cilantro
- Zest from ½ lime
- Juice from ½ lime
- 1 tsp Salt
For Serving:
- 8-10 Corn or flour tortillas
- 2 cups Shredded cabbage or slaw mix
- Fresh lime wedges
Instructions
- Mise en Place: Gather your fresh limes, cilantro, garlic, jalapeño, extra virgin olive oil, and salt before you begin.
- The Marinade: Pulse the aromatics and oil in a food processor until you achieve a vibrant green consistency.
- The Soak: Place the Mahi Mahi in a Ziploc bag with the marinade and refrigerate for one hour to infuse the flavor.
- Sauce Prep: Whisk the sour cream, mayo, onions, cilantro, lime, and salt together then chill until serving.
- BGE Setup: Preheat your Big Green Egg to 450°F using the direct heat method for a clean, professional sear.
- The Sear: Grill the filets for four minutes per side with the dome closed to lock in moisture and flavor.
- The Pull: Remove the fish once the internal temperature hits 130°F on an instant-read thermometer for maximum juiciness.
- The Rest: Let the Mahi Mahi sit for five minutes to ensure the juices redistribute through the meat before slicing.
- The Build: Slice the fish and serve on warm tortillas topped with crisp slaw and a generous drizzle of Cilantro Lime Crema.