Grilled fish tacos for a festive Cinco de Mayo celebration!
Happy Cinco de Mayo, everyone!! We are celebrating with these grilled fish tacos. They’re served on lightly charred corn tortillas with a spiced jalapeno aioli and carrot slaw. The aioli is made from toasted spices that get ground by hand with a mortar and pestle. Charred jalapenos add another layer of flavor and just the right amount of heat.
The rich aioli and fish need something to really brighten it up. So, I shaved a few carrots paper thin and tossed them with a little bit of lime juice, salt, and honey. This topping adds the perfect acidity and freshness to the grilled fish tacos.
Serve with some homemade tortilla chips and guacamole, and maybe enjoy a margarita or two on the side! Enjoy!Print
Grilled Fish Tacos with Spiced Jalapeno Aioli & Carrot Slaw
vibrant grilled fish tacos with a spiced jalapeño aioli & a crisp honey-lime carrot slaw
Spiced Jalapeno Aioli
- 4 jalapenos
- ½ tsp cumin seed
- ½ tsp fennel seed
- ½ tsp coriander seed
- 1 egg yolk
- 1 ½ tsp grated garlic
- cold water, as needed
- 1 cup neutral (safflower, grapeseed, or canola) oil
- 1 tbsp lime juice
- 1 tsp kosher salt
- 4 large carrots
- 3 tbsp lime juice
- 2 tsp honey
- ¼ tsp salt
- 4 pieces of mahi-mahi, skin removed
- neutral oil, as needed
- kosher salt, as needed
- 8-12 corn tortillas
- lime wedges
- homemade tortilla chips and guacamole (recipe link in blog text)
Spiced Jalapeno Aioli
Heat the grill over high heat. Once hot, place the jalapenos directly onto the grill over the flames. Char the jalapenos until blackened and soft on all sides. Remove the jalapenos from the grill, but keep the grill on. Once cool enough to handle, peel the skins off the jalapenos. Cut them in half and remove the stems and seeds. Roughly chop the jalapenos and set aside.
Meanwhile, add the cumin seed, fennel seed, and coriander seed to a small sauté pan. Toast over low heat until golden brown and nutty smelling. Turn off the heat and let the spices cool. Use a mortar and pestle to grind the spices until fine. Set aside.
Add the egg yolk to a stainless-steel mixing bowl and whisk vigorously. Add the grated garlic and a teaspoon of water. Continue to whisk until the yolks turn pale in color and begin to thicken. Very slowly begin to drizzle the oil into the yolks, drop by drop, until the mixture begins to emulsify. After about ¼ cup of the oil goes into the yolks, whisk in another teaspoon of water. Repeat this process until all of the oil is incorporated and the mayonnaise has formed (the water helps to keep the mayonnaise from breaking). Whisk in the lime juice and salt. Lastly, stir in the jalapenos and spices from above.
Peel the carrots and trim the ends. Use a peeler to continue and shave the carrots so that you get thin strands. Combine the shaved carrots with the lime juice, honey, and salt. Let sit until ready to serve.
Place the mahi-mahi into a dish and cover with oil, enough to coat all sides of the fish. Season each piece of fish with a good amount of salt. Grill the fish for about 3-4 minutes on each side, or until cooked through. Meanwhile, place each tortilla right over the flames and let soften and slightly char, just a minute or two. Transfer the fish to a plate and use two forks to break the fresh into pieces.
To assemble the tacos, spoon the spiced jalapeno aioli onto each charred tortilla. Top with the fish and the carrot slaw. Squeeze lime juice over the tacos. Serve with homemade tortilla chips and guacamole.