Firm-fleshed mahi mahi grills in under ten minutes and requires no flipping! Instead of mayonnaise, Greek yogurt and fresh pineapple moisten convenient coleslaw. A final squeeze of lemon heightens flavors even more.
Servings and Ingredients
|2 c. Hy-Vee coleslaw mix|
|1 c. Hy-Vee Short Cuts chopped pineapple, finely chopped|
|3 tbsp. red bell pepper, diced|
|1 green onion, sliced|
|3 tbsp. Hy-Vee plain Greek yogurt|
|¾ tsp. Hy-Vee salt, divided|
|2 ¼ tsp. sriracha sauce, divided|
|2 tbsp. Hy-Vee Select olive oil|
|2 tsp. Hy-Vee chili powder|
|2 (12-ozeach) pkg Hy-Vee frozen mahi mahi fillets, thawed|
|12 (6-inch) flour or corn tortillas|
|1 small lemon, cut into 8 wedges|
Things To Grab
- Charcoal or gas grill
- 2 medium bowls
- Meat thermometer
- Oil grill rack. Preheat grill for direct cooking to medium-high heat.
- For pineapple slaw, in a medium bowl combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha; set aside.
In a medium bowl, combine olive oil, chili powder and remaining 1/2 teaspoon salt; dip both sides of fish fillets in oil mixture to coat. Place fish skin-side-down on grill rack. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork (145 degrees). Transfer to a plate; keep warm.
- Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
- Break fish into bite-size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from 2 lemon wedges over fish. Divide fish and slaw among tortillas. Serve with remaining lemon wedges for squeezing over tacos.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 85mg
- Sodium: 870mg
- Total Carbohydrates: 37g
- Protein: 27g
This light-bodied wine is often described as crisp with its strong acid bite. Aromatic and fruity, this wine is made in varying styles, but green fruits and citrus predominate. Pair with pork, chicken, fish, light salads, and cheeses like mozzarella and goat cheese.