Cedar Plank-Grilled Mahi Mahi Tacos

Cedar Plank-Grilled Mahi Mahi Tacos

1 hrs
20 mins

Grilling mahi mahi over a cedar plank infuses the fish with rich, smoky flavor. Seasoning it with a dash of salt, pepper, cumin and paprika adds a little spice. And topping it off with sliced jalapeños brings the heat. Crumble and serve on corn tortillas with cilantro, onion and red cabbage for a flavor fiesta called Cedar Plank-Grilled Mahi Mahi Tacos.


For the Mahi Mahi

  • 1 pound Mahi Mahi
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1 jalapeño
  • 2 pre-soaked cedar planks

For the Tacos

  • 8-10 corn tortillas
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped white onion
  • 1 cup shredded red cabbage


Step 1 Of 6
Soak 2 cedar planks in water for about an hour before grilling.
Hot Tip
To switch things up a bit, you can soak the planks in wine or beer for 4 hours. Soaking the wood plank longer allows for time to absorb the flavor that will transfer over to your fish.
Preheat grill to 400°F.
Place mahi-mahi skin side down on pre-soaked cedar planks. Season with salt, pepper, cumin and paprika. Top with sliced jalapeño.
Place cedar planks over indirect heat and close the lid. Cook for 15 to 20 minutes or until the fish is firm and flakes easily with a fork.
Hot Tip
Cedar planks can dry out and smoke up. Keep a spray bottle filled with water nearby as a precaution.
Move mahi mahi from the cedar planks to a cutting board. Remove skin and red bloodline.
Hot Tip
When you’re done grilling, wash the planks with warm soapy water, rinse thoroughly and they’ll be ready for the next batch.
Crumble the cooked fish and load onto tortilla shells. Top with cilantro, onion and red cabbage.
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