grilled mahi tacos
The key to good tacos is to use absolutely pristine mahi-mahi (aka dolphin fish or dorado), which is nice and firm, so it won’t overcook easily.
6 skinless mahimahi fillets (6 to 8 oz. each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon coarsely ground black pepper
18 tortillas (homemade or store-bought)
Heat a grill to medium-high.
Sprinkle both sides of fillets with olive oil, salt, and pepper.
Place on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through.
Remove from grill, cut into strips and place in tortillas.
Let guests add toppings.