- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 600 g
- mahi mahi filets
- Quick Pickled Onions:
- ½ small
- red onion, thinly sliced
- â…“ cup
- Compliments Red Wine Vinegar
- 80 mL
- ½ tsp
- granulated sugar
- 2 mL
- ¼ tsp
- salt
- 1 mL
- Spicy Mango-Jalapeño Sauce:
- 1 cup
- frozen Compliments Mango Mania chunks, thawed
- 250 mL
- 3 to 5 jarred
- pickled jalapeño rounds
- 1 to 2 tbsp
- lime juice
- 5-10 mL
- Avocado-Lime Crema:
- 1
- avocado, coarsely chopped, about 1 cup
- 250 mL
- ½ cup
- Compliments Sour Cream
- 125 mL
- 2 tbsp
- lime juice
- 10 mL
- ½ tsp
- Compliments Garlic Salt
- 2 mL
- 8 to 10
- warmed small corn or flour tortillas, for serving Chopped cilantro, for serving
- Cilantro-Lime Slaw:
- 4 cups
- red and/or green cabbage, sliced
- 1000 mL
- 2 cups
- carrots, shredded
- 500 mL
- 1 cup
- cilantro, chopped
- 250 mL
- ½ cup
- red onion
- 125 mL
- â…“ cup
- fresh lime juice
- 75 mL
- 2 tsp
- Compliments Natural Liquid Pure Honey
- 8 mL
- Pinch garlic powder, salt
Directions
Step 1
Remove the mahi mahi from fridge and let sit at room temperature for 20 to 30 min before grilling.
Step 2
Quick Pickled Onions: Meanwhile, bring vinegar, sugar and salt to a simmer in a medium saucepan until sugar dissolves. Remove from heat and add onion rings. Set aside, stirring occasionally, at least 30 min.
Step 3
Spicy Mango-Jalapeño Sauce: Meanwhile, combine mango, pickled jalapeños and lime juice in a blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.
Step 4
Avocado-Lime Crema: Rinse out blender. Combine avocado, sour cream, lime juice and garlic salt in clean blender. Blend until smooth, adding a touch of water if needed to help with blending. Set aside.
Step 5
Cilantro-Lime Slaw: Use a knife or mandolin to very thinly slice 4 cups red and/or green cabbage and ½ cup red onion. (Or use a knife to slice very thinly.) Whisk ⅓ cup fresh lime juice, 2 tsp Compliments Natural Liquid Pure Honey in a large bowl until combined. Season with garlic powder and salt to taste. Add shaved vegetables along with 2 cups shredded carrots and 1 cup chopped cilantro. Toss to coat. Set aside.
Step 6
Preheat your grill at medium-high heat, 400 to 450°F (205 to 232°C). Clean and oil the grates. Season the mahi mahi with salt and grill for 2 min. Rotate 90 degrees to create perfect crosshatch grill marks and cook another 2 min.
Step 7
Turn the mahi mahi over and repeat the process, until an instant-read thermometer inserted into thickest part of mahi mahi registers 130 to 135°F (54 to 57°C). Be mindful of overcooking or the mahi mahi will be tough and dry. Transfer the grilled mahi mahi to a clean plate/platter and let rest for 5 min.
Step 8
Cut mahi mahi into smaller pieces, then serve in tortillas. Top with mango-jalapeño sauce, avocado lime crema, quick pickled onions, cilantro and Cilantro-Lime Slaw.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 460
- Fat:
- 12 g
- Saturated Fat:
- 4 g
- Carbs:
- 57 g
- Fibre:
- 10 g
- Sugar:
- 16 g
- Cholesterol:
- 120 mg
- Protein:
- 35 g
- Sodium:
- 580 mg
