Finally we had a day that wasn’t awful so I could make this griddle recipe for Blackstone Mahi Mahi Tacos.
I got my Blackstone Grill/ Griddle right before winter.
Although thankful and grateful to have one, it’s been killing me not being able to use it as often as I would like.
Yes, yes I could brave the cold temps and snow but I am SO much of a wimp when it’s freezing out.
How to Make Blackstone Mahi Mahi Tacos
These mahi mahi fillets were frozen from my local grocery store.
I just thawed them out and seasoned with cajun seasoning, chili powder, kosher salt, and pepper.
Set everything I needed for the grill on a tray and headed out to the patio.
Here’s how to make Blackstone Mahi Mahi Tacos
Preheat the Blackstone for a good 5 minutes on medium high heat.
Then a squirt of vegetable oil and the mahi mahi.
These will cook for 3 to 4 minutes on one side, then flip.
I keep a bottle at my grilling station with oil so I don’t have to carry it out each time.
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Once flipped I added more oil to the grill and the street size corn tortillas.
The tortillas cook 1 to 2 minutes per side.
Once done, put everything back on the tray and head inside to assemble the tacos.
For the sauce I simply mixed tartar sauce with Sriracha for a spicy and tangy kick.
To each corn tortilla place some slaw or lettuce first then flake some of the fish to add over top.
Then a drizzle of the spicy tartar sauce and a lime wedge on the side.
Squeeze the lime over the Blackstone Mahi Mahi Tacos and enjoy!
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Blackstone Mahi Mahi Tacos
Blackstone Mahi Mahi Tacos start with mahi mahi and corn tortillas grilled on the blackstone and topped with spicy tartar sauce
- 12 oz mahi mahi
- 2 tsps cajun seasoning
- 1 tsp chili powder
- kosher salt, pepper
- vegetable oil
- 12 street size corn tortillas
- 8 oz tartar sauce
- 2 to 4 Tbsps sriracha (more or less depending on spice preference)
- 1 cup slaw or lettuce
- lime wedges
Pat the mahi mahi with paper towels and season both sides with the cajun seasoning, chili powder, kosher salt, and pepper.
Preheat the blackstone grill for 5 minutes on medium high heat. Add some oil and place the fish over the oil for 3 to 4 minutes.
Flip the fish and add more oil to the other side of the grill, spread evenly and add the corn tortillas. Cook the fish 2 to 3 more minutes and flip the corn tortillas after a minute.
Remove the fish and remove the corn tortillas after they are crisped to your liking.
Mix the tartar sauce and Sriracha. Flake the fish into smaller pieces.
Assemble the tacos by placing slaw or lettuce on the corn tortillas, top with the fish and spicy tartar sauce. Serve with the lime wedges to squeeze over top.
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