Grilled Mahi Mahi Tacos with Mango Avocado Salsa
Grilled Mahi Mahi Tacos
20OZ MahiMahi (skinned and cleaned)
2 Tbsp Pit Boss Fish & Sea Rub
12 Corn Tortillas
½ Red Onion, small dice
½ Red Pepper, small dice
1 Lime, juiced
To Taste Salt and Pepper
4 TB Cilantro, chopped
Tongs and/or metal Spatula
Pit Boss Competition Blend Hardwood Pellets
If you’re only using ½ of an avocado, leave the pit in to help preserve the remaining ½.
Wood Pellet Recommendation
Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 400° F and open the sear slide. If using a gas or charcoal grill, preheat too high heat.
Peel the mango and cut away the meat from the seed. Chop the mango into a medium dice. Do the same with the avocado.
In a medium sized bowl, combine the mango and avocado with the diced red onion, chopped cilantro and red pepper.
Season the salsa with the juice of 1 lime and salt and pepper.
Season the MahiMahi with Fish and Sea Rub.
Grill the fish for 6-10 minutes turning and flipping as needed. Cook until the fish reached an internal temperature of 155° F.
Place the corn tortilla on the grill for 15-20 seconds each side, just enough to toast.
Build the tacos with a portion of the cooked Mahi Mahi, topped with the mango avocado salsa.
Garnish with additional chopped cilantro.