Cedar Plank-Grilled Mahi Mahi Tacos
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.
Ingredients
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
Directions
1
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.
2
Preheat grill to 400°F.
3
Place mahi-mahi skin side down on pre-soaked cedar planks. Season with salt, pepper, cumin and paprika. Top with sliced jalapeño.
4
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.
5
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.
6
Crumble the cooked fish and load onto tortilla shells. Top with cilantro, onion and red cabbage.
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