Grilled Mahi Tacos & Jicama Apple Slaw


Fish tacos have become a popular menu item in the recent years. Many of these delicious tacos feature fried fish but you can have a healthy grilled fish taco with just as much flavor. The strips of coriander dusted Mahi are combined with jicama and apple slaw in a warm corn tortilla. To serve, all you need is some avocado, sliced green onions and a generous drizzling of lime juice!

The fresh slaw for these tacos is a combination of shredded purple cabbage, jicama and granny smith apple. Cabbage is a common ingredient in slaw but it is a terrific and healthy choice. Purple cabbage is low in saturated fat and cholesterol, and it contains fiber and anthocyanins. Jicama is an edible root also known as a Mexican Turnip. Once peeled, the flesh can be eaten raw and it has a great crunch, perfect for a slaw preparation. The granny smith apple brightens up the combination with the tart crisp flavor. The slaw is tossed with a fresh citrus and agave dressing to finish.

Jicama Apple Slaw

The Mahi fillets were cut into 1 inch square strips. I seasoned them with Kosher salt, freshly cracked black pepper and ground coriander. Coriander is a great complement to both fish and citrus as it imparts a fruity and pungent kick. Once seasoned, the Mahi is grilled on a non-stick grill pan for a few minutes on each side. While the fish is cooking, warm the tortillas in the oven for 5-8 minutes, wrapped in foil. Pile a helping of the jicama apple slaw on the tortilla, top with a strip of Mahi, a slice or two of avocado, a few sliced green onions and lime juice to finish.

Grilled Mahi Tacos & Jicama Apple Slaw
Serves 4
Grilled coriander-dusted Mahi with a jicama apple slaw top corn tortillas, finished off with avocado, green onions and lime juice to serve.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
  1. 4- 6 oz. Mahi fillets, wild caught
  2. 2 tsp. Ground Coriander
  3. 1-2 Tbsp. Olive oil
  4. 1- 2 tsp. Kosher salt- to season
  5. 1 tsp. Cracked Black Pepper- to season
For the Slaw
  1. 1/2 small head Purple Cabbage, shredded*
  2. 1 large Granny Smith Apple, shredded*
  3. 1 small Jicama, shredded*
  4. 2 Tbsp. fresh squeezed Lemon juice
  5. 2 Tbsp. fresh squeezed Lime juice
  6. 3 Tbsp. Agave
For serving
  1. 12-16 6" Corn tortillas (Depending on how the fish is cut into strips)
  2. 4-6 green onions, sliced
  3. 2 Haas Avocados, pitted and sliced
  4. 1-2 Limes, cut into wedges
  1. Pre-heat oven to 300 F. Wrap the corn tortillas in foil. Set aside.
  2. Slice the Mahi fillets into 1 inch strips. Drizzle the fillets with olive oil and season with the Kosher salt, black pepper and ground coriander evenly on each. Set aside.
  3. In a small bowl, whisk the lemon juice, lime juice and agave together. In a large bowl, combine the shredded cabbage, jicama and granny smith apple. Pour the citrus and agave dressing over and toss to coat. Set aside.
  4. Place the foil wrapped tortillas in the oven for 5-6 minutes to warm. Remove and keep wrapped until serving.
  5. Meanwhile, pre-heat a non-stick grill pan over medium-high heat. Grill the Mahi for approximately 3 minutes and then turn the fish over and grill for another 3 minutes.
  6. To serve, top a corn tortilla with the jicama apple slaw, 1 strip of grilled Mahi, a slice of avocado, a few green onions and lime wedge.
  1. * To quickly shred the cabbage, jicama and apple, use a shredding disk attachment in your food processor*
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