Recipe by Ninja Test Kitchen
Tip: Cooking Mode
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Mahi-mahi is a fish that holds up well on the grill, and its meat has a slightly sweet taste. It pairs well with fresh citrus flavors, like lime or lemon, and some spice to balance it all out. If you aren’t into spice, feel free to switch out the spicy mayo with Creamy Cilantro Sauce.
HACK IT: Use a prepackaged bag of coleslaw that includes shredded green and red cabbage and carrots to save you prep time.
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon paprika
- 1/4 teaspoon salt
- 4 (8-ounce) mahi-mahi fillets
- Avocado oil
- Juice of 2 limes, divided
- 1 cup mayonnaise
- 1 tablespoon sriracha
- 1/8 teaspoon cayenne pepper
- 1/2 head red cabbage, shredded
- 8 corn tortillas
Utensils
- Grill Grate
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Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MED, and set the time to 10 minutes. Select START/STOP to begin preheating.
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Step 2
While the unit is preheating, in a small bowl, combine the garlic powder, onion powder, paprika, and salt. Place the mahi mahi fillets on a large plate and rub avocado oil on both sides. Then squeeze the juice of 1 lime on top and generously coat the fillets with the seasoning mix.
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Step 3
When the unit beeps to signify it has preheated, place the fillets on the Grill Grate. Close the hood and grill for 8 minutes.
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Step 4
While the mahi-mahi is cooking, in a large bowl, combine the mayonnaise, sriracha, cayenne pepper, and the juice of the remaining lime. Add the shredded cabbage to the bowl and stir until combined.
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Step 5
After 8 minutes, open the hood and remove the fillets from the grill. Place the tortillas on the Grill Grate. Close the hood to warm them for 2 minutes. Feel free to flip after 1 minute, if desired.
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Step 6
Cut the mahi-mahi into 1/2-inch to 1-inch strips. To assemble the tacos, place the mahi-mahi pieces on the tortillas and dress with the spicy coleslaw mix. Serve.
