Grilled Mahi Mahi Tacos from Rubio's feature tender, smoky grilled mahi mahi fillets wrapped in warm corn tortillas, topped with fresh cabbage slaw, zesty lime crema, and a sprinkle of cilantro, delivering a vibrant and flavorful coastal treat.
Equipments
- Grill or grill pan
- Tongs
- Cutting board
- Chef’s knife
- Mixing bowls
- Whisk
- Spoon or spatula
- Citrus juicer or reamer
- Measuring cups
- Measuring spoons
- Serving platter
- Aluminum foil (optional, to keep tortillas warm)
Ingredients
- 1 lb (450g) mahi mahi fillets
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 2 limes
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt
- Black pepper
Fresh mahi mahi fillets are essential for achieving the tender, smoky texture characteristic of this dish, so choose high-quality fish for best results. Corn tortillas should be small and fresh to provide the perfect soft yet sturdy base for the tacos. The lime juice in both the crema and cabbage slaw adds a zesty brightness that balances the smoky and savory spices like chili powder, cumin, and smoked paprika. Sour cream and mayonnaise combine to create a creamy lime crema that complements the fish's flavors without overpowering them. Your taste experience will closely replicate the vibrant flavors of Rubio's Grilled Mahi Mahi Tacos from their popular copycat menu.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Pat mahi mahi fillets dry with paper towels.
- In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
- Brush spice mixture evenly over mahi mahi fillets.
- Grill mahi mahi fillets about 3–4 minutes per side until cooked through and lightly charred.
- Remove fish from grill and let rest.
- In a mixing bowl, combine shredded cabbage and chopped cilantro.
- In another bowl, whisk together sour cream, mayonnaise, juice of 1 lime, a pinch of salt, and black pepper to make lime crema.
- Flake grilled mahi mahi into bite-sized pieces using a fork.
- Warm corn tortillas on the grill or wrap in foil and heat.
- To assemble, place fish on tortillas.
- Top with cabbage-cilantro slaw.
- Drizzle with lime crema.
- Garnish with extra cilantro and lime wedges.
- Serve immediately.
Substitution
The Grilled Mahi Mahi Tacos from Rubio's copycat menu offer a delightful blend of smoky fish and zesty lime crema wrapped in warm corn tortillas. If mahi mahi is unavailable, you can substitute it with other firm white fish like tilapia, cod, or halibut without compromising texture. Corn tortillas may be swapped for flour tortillas if preferred or if you want a softer, more pliable wrap. When grilling without an outdoor grill, a grill pan or cast-iron skillet works well to achieve those signature char marks and smoky flavor. To keep your tortillas warm and pliable while assembling, use aluminum foil or a low oven setting.
Tips
Ensure you pat the mahi mahi fillets dry before seasoning to promote better charring and flavor absorption. Use medium-high heat on your grill or grill pan to cook the fish evenly without drying it out, aiming for about 3 to 4 minutes per side. When mixing the lime crema, freshly squeezed lime juice will give your sauce a bright, authentic tang that complements the smoky fish. Warm your corn tortillas just before serving to keep them soft and pliable for easy taco assembly.
Nutritions
Grilled Mahi Mahi Tacos provide a lean source of high-quality protein essential for muscle repair and growth. The mahi mahi fillets are rich in omega-3 fatty acids, which promote heart health and reduce inflammation. Corn tortillas offer a gluten-free carbohydrate option with dietary fiber aiding digestion. Your meal is balanced with fresh vegetables, healthy fats from olive oil, and a tangy lime crema that adds a dose of calcium and vitamin C.
Storage
To store leftover grilled mahi mahi, place it in an airtight container and refrigerate within two hours of cooking, ensuring it stays fresh for up to 3 days. Keep the tortillas, cabbage slaw, and lime crema in separate containers to maintain their texture and flavor. Your best bet is to reheat the fish gently in a skillet or microwave before assembling your tacos for optimal taste.
Variation or Alternatives
You can substitute mahi mahi with swordfish or snapper for a similar flaky texture and mild flavor. For a spicier twist, add finely chopped jalapenos to the cabbage slaw or mix chipotle powder into the lime crema. Instead of grilling, pan-sear the fish fillets in a hot skillet with a bit of olive oil to achieve a crispy exterior. Using flour tortillas instead of corn provides a softer base that complements the smoky fish and tangy toppings.
Allergies
Grilled Mahi Mahi Tacos contain fish, which is a common allergen that can cause severe reactions in sensitive individuals. The lime crema made with sour cream and mayonnaise may pose a risk for those with dairy or egg allergies. If you have any food allergies, it is important to check each ingredient carefully before enjoying this dish.
Why this recipe?
Rubio's Grilled Mahi Mahi Taco menu stands out for its perfectly seasoned, flaky fish paired with fresh cabbage slaw and zesty chipotle sauce, creating a balanced flavor profile that appeals to seafood lovers. The use of sustainably sourced mahi mahi ensures a fresh, high-quality bite that's both healthy and satisfying. Making the copycat recipe at home lets you customize spice levels and ingredients to suit Your taste while enjoying a restaurant favorite without the wait. Recreating this dish offers a delicious way to experience coastal-inspired flavors and impress family or friends with your culinary skills.