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      Mahi Mahi Tacos, by Rachel Ray

      My Oh Mahi, That's a Good Fish Taco

      June 2008, by Rachel Ray
      My Oh Mahi, That's a Good Fish Taco


      Makes: 4 servings

      Prep: 25 mins

      • 1/4 cup vegetable oil
      • 1 jalapeno chile, seeded and finely chopped
      • 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
      • 1 clove garlic, grated or finely chopped
      • 1 15 ounce can  black beans, rinsed
      • 1 teaspoon ground cumin
      • Salt and pepper
      • 3 tablespoons honey
      • 2 tablespoons hot pepper sauce
      • Juice of 2 limes, plus 2 teaspoons grated peel
      • 1/2 head red cabbage, shredded
      • 1/3 cup finely chopped cilantro (a generous handful)
      • 4 6 ounces mahi mahi fillets
      • 8 corn taco shells
      • 1 cup creme fraiche or sour cream
      1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeno, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
      2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
      3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
      4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
      5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the creme fraiche and extra slaw on the side.


      Morey's Seafood Markets
      Morey's Seafood Markets