Recipe Details

A great street fish taco with the subtle heat and flavor of guarjillo, arbol and pequine peppers coming from Cholula® Chili Lime Hot Sauce

Black Bean & Corn Salsa

  1. In a bowl, combine corn, black beans, cilantro, bell pepper, Cholula, and jalapeno. Hold refrigerated for service.

Chili & Lime Crema

  1. In a bowl, combine sour cream and Cholula. Whisk well and refrigerate for service.

Prep

  1. In a bowl, combine Cholula, oil, and juice. Whisk until mixed.
  2. Add fish pieces and marinate for 2-4 hours.
  3. Remove from marinade and discard excess. Hold refrigerated for service.

Service

  1. Set grill to medium-high. For service, grill 2 pieces of fish on a well-oiled grill until fully cooked. Lightly grill 2 tortillas.
  2. Plate tortillas in taco holders and place 3 tablespoons of cabbage in the center of each. Top with 3 tablespoons salsa, a piece of grilled fish, and drizzle with 1/2 teaspoon crema.
  3. Garnish with a cilantro sprig and lime wedge. Serve immediately.

CHEF’s TIP!

For a nice cedar smoke flavor and aroma, season Mahi Mahi with Grill Mates® Seafood Seasoning.