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Ingredients

  • Grilled Mahi-Mahi Soft Tacos
  • 3 lbs. fresh mahi-mahi fillets, darker flesh removed
  • 2 Tbs. Magnolias’ Everyday Spicy Dry Rub
  • 2 Tbs. light olive oil
  • Black beans
  • Carolina rice
  • 12 8-inch flour tortillas
  • Guacamole
  • Tomato salsa
  • 2 cups grated cheddar cheese
  • 2 1/2 cups shredded lettuce
  • 1 1/2 chopped tomato
  • 1 cup sliced scallions
  • 1 cup sour cream
  • 1/3 cup pickled jalapeños
  • 1 lime, cut into wedges
  • Magnolias’ Everyday Spicy Dry Rub

  • 2 tsp. granulated garlic powder
  • 1 tsp. cumin
  • 3 tsp. black pepper
  • 1/2 tsp. cayenne pepper
  • 2 tsp. granulated onion powder
  • 2 1/2 tsp. fine sea salt
  • Guacamole

  • 2 ripe avocados
  • 2 Tbs. fresh lime juice
  • 1 Tbs. finely chopped cilantro leaves
  • 1/2 tsp. cumin
  • 1/2 tsp. fine sea salt
  • Tomato Salsa

  • 3 fresh, ripe summer tomatoes
  • 1/2 cup finely diced sweet onion
  • 2 tsp. minced garlic
  • 1 tsp. minced jalapeño pepper
  • 2 Tbs. minced fresh Italian parsley
  • 1/4 cup thinly sliced scallions
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Directions

Fire your grill and preheat the oven to 200°F.

Trim the mahi-mahi fillets into manageable-size pieces for grilling. Season with the dry rub and drizzle with olive oil. Allow to marinate while the grill is heating.

Wrap the tortillas loosely in foil and warm them in the oven for six to eight minutes. Place the fillets flesh side down on the grill. Sear them for two to three minutes, or until lightly charred. When the flesh-side is golden, turn the fish over and continue to cook through. Place on a platter and allow to rest for a few minutes, then break into pieces.

Place the warmed tortillas on a platter and serve with the mahi, guacamole, tomato salsa, black beans and rice, and remaining ingredients buffet-style in individual bowls and let everyone make their own.

Magnolias’ Everyday Spicy Dry Rub
Mix the seasonings together. Store in an airtight container or zipper-lock bag.

Guacamole
Place the avocado flesh into a bowl and mash. Add the lime juice, cilantro, cumin, and salt. Mix well. Serve immediately.

Tomato Salsa
Core and slice off the top and bottom of each tomato. Cut them in half and lightly squeeze out some of the juice. Dice the tomatoes and toss with the other ingredients. Refrigerate until ready to use.

For more recipes, log onto www.charlestonmag.com. On Wednesday, July 19, at 6 p.m. Donald Barickman will be signing copies of Magnolias’ Authentic Southern Cuisine at Whole Foods Market.


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