Mahi Mahi Tacos with Cholula® Chili Lime & Black Bean Corn Salsa

Mahi Mahi Tacos with Cholula® Chili Lime & Black Bean Corn Salsa Recipe

By mk Published: August 19, 2012

• Yield: 8 Servings

Recipe courtesy of Cholula® Hot Sauce Photo courtesy of Cholula® Hot Sauce

Ingredients

• 2 pounds mahi-mahi fillets
• 1/3 cup vegetable oil
• 2 teaspoons chili powder
• 2 tablespoons lime juice
• 1/4 cup Cholula® Chili Lime Hot Sauce
• 2 teaspoons ground cumin
• 2 teaspoons garlic minced
• 2 teaspoons ground coriander
• Salt to taste
• 8 corn tortillas 6 inches in diameter
• Black Bean Corn Salsa:
• 16 ounces premium whole kernel corn canned or frozen
• 12 ounces black beans rinsed and drained
• 1/2 jalapeno pepper seeded and finely chopped
• 1/8 cup fresh cilantro chopped
• 1/2 cup red pepper diced
• 1/3 cup red onion chopped
• 2 tablespoons fresh lime juice
• Pinch of salt
• 2 tablespoons Cholula® Chili Lime Hot Sauce

Instructions

1. Combine all salsa ingredients in mixing bowl, cover and chill in refrigerator until ready to serve.
   
2. Preheat a gas or charcoal grill to medium-high. Cut the mahi-mahi into 16 (2 oz.) slices.
   
3. Combine the oil, chili powder, lime juice, Cholula® Chili Lime, cumin, garlic, coriander and salt in a bowl or large plastic bag. Submerge the mahi-mahi in the marinade.
   
4. Grill mahi-mahi over direct heat, about 2 minutes, until flesh is firm with grill marks. Turn fish and grill until cooked through, about another 2 minutes.
   
5. Lightly oil tortillas and grill tortillas until heated through with light grill marks on first side. Flip and grill about 20 seconds, remove and fold over.
   
6. Center two pieces of mahi mahi in each tortilla and top with the Cholula® Chili Lime Corn & Black Bean Corn Salsa.
   

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