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Mahi Mahi Tacos And Corn Salsa

By: Club House Kitchens

Made With:

Mahi mahi is marinated in Cholula® Chili Lime Hot Sauce with savoury herbs and spices, grilled, then loaded into tacos and topped with the fresh, spicy black bean and corn salsa … the perfect fish taco does exist.

Recipe Info

Prep Time:

10m
Cook Time:

15m
Servings:

4
User Rating:

Ingredients

2 pounds (1 kg) mahi mahi fillets
1/3 cup (75 ml) vegetable oil
2 teaspoons (10 ml) Club House® Chili Powder
2 tablespoons lime juice
1/4 cup (60 ml) Cholula® Chili Lime Hot Sauce
2 teaspoons (30 ml) Club House® Ground Cumin
2 teaspoons (10 ml) Club House® Dehydrated Minced Garlic
2 teaspoons (10 ml) Club House® Organic Ground Coriander
Salt, to taste
8 (6-inch/15-cm) corn tortillas, warmed
Black Bean Corn Salsa
2 tablespoons Cholula® Chili Lime Hot Sauce
1 can (540 ml) (16 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 small jalapeño pepper, seeded and finely chopped
1/8 cup (30 ml) chopped fresh cilantro
1/2 cup (125 ml) chopped red bell pepper
1/3 cup (75 ml) chopped red onion
2 tablespoons (30 ml) fresh lime juice
Salt and black pepper, to taste

Nutrition Information

(per serving)

Key products

A 150 mL bottle of Cholula Chili Lime Hot Sauce featuring the iconic wooden cap in green and a label depicting a woman in a traditional kitchen setting.

Four grilled fish tacos are topped with a colorful black bean and corn salsa and a drizzle of Cholula Chili Lime Hot Sauce on a white serving platter.

Cholula® Chili Lime Hot Sauce, 150mL

A bowl of creamy orange soup garnished with pine nuts and a drizzle of oil is prepared using Ch Minced Garlic 160 G for a savory depth of flavor.

Club House® Dehydrated Minced Garlic, 160g

A cast iron skillet filled with a vibrant shakshuka featuring kale, chickpeas, mushrooms, and red onions seasoned with Club House Ground Cumin and topped with poached eggs and feta cheese.

Club House® Ground Cumin, 90g

Club House Organic Ground Coriander in a pouch with a white background.

A bowl of creamy hummus garnished with olive oil and chickpeas is served on a platter with toasted pita bread seasoned with Ch Organic Ground Coriander 28 G.

Club House® Organic Ground Coriander, 28g

A bottle of McCormick Gourmet Ground Coriander Seed.

A bowl of creamy hummus topped with olive oil and whole chickpeas is served on a platter with toasted pita bread seasoned with Mcc Grmt Coriander Ground 28G.

McCormick Gourmet™ Ground Coriander Seed, 28g

A 138 gram bottle of Club House Chili Powder featuring a red label with images of red chili peppers and garlic cloves.

A succulent piece of cedar plank salmon is perfectly seasoned with a smoky rub featuring Club House Chili Powder and grilled to a flaky finish.

Club House® Chili Powder, 138g

Instructions

Mix all ingredients for Salsa in medium bowl. Cover and refrigerate until ready to serve.
Cut mahi mahi into 16 2-ounce (57g) portions. Mix oil, chili powder, lime juice, Chili Lime Hot Sauce, cumin, garlic, coriander and salt in glass bowl or large resealable plastic bag. Add mahi mahi, turning to coat well. Refrigerate up to 2 hours.
Grill mahi mahi over medium-high heat, about 2 minutes per side until flesh is firm and cooked through.
Lightly oil tortillas. Grill alongside fish about 30 seconds per side, just until warmed and lightly charred. Remove from grill and fold in half.
Place 2 pieces of mahi mahi in each tortilla. Top with Black Bean Corn Salsa and additional Hot Sauce, as desired.

Mahi Mahi Tacos And Corn Salsa

Recipe Info