Grilled Mahi Mahi Tacos, Mojo Marinade

Grilled Mahi Mahi Tacos
Mojo Marinade, Avocado Taco Sauce, Pickled Jalapeños
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This is Part II of a two-part series inspired by Art of the Grill at Fontainebleau Las Vegas. In Part I, I shared the Fontainebleau Tomato Burrata Salad. Here, I’m featuring my interpretation of Chef Patrick Munster’s Grilled Mahi Mahi Tacos with Mojo Marinade and Avocado Taco Sauce.

The Signature Series at Fontainebleau Las Vegas is an ongoing collection of immersive classes and culinary experiences led by the resort’s chefs, beverage specialists, wellness experts, and creative teams.

We have attended several events so far and have been consistently impressed by the quality, organization, and expertise behind each one.

Mojo (pronounced MOH-hoh) marinade has roots in Cuban cooking, where citrus, garlic, olive oil, and herbs are used to bring brightness and depth to grilled meats and seafood. Variations of mojo are found throughout the Caribbean and Latin America, often centered around sour orange and lime for their fresh, tangy flavor.

For grilled mahi mahi tacos, this style of marinade is especially fitting because the citrus and garlic enhance the fish’s clean, mild flavor while the olive oil helps keep the fillets moist over high heat. The lightly smoky poblano and fresh cilantro add another layer that works beautifully with cool, creamy avocado sauce and a crisp shredded napa cabbage, creating tacos that balance char, acidity, creaminess, and crunch in every bite.

Grilled Mahi Mahi Tacos Recipe

Mojo Marinade for Mahi Mahi (Chef’s Recipe)

• 1 orange, juiced
• 2 limes, juiced
• 1 poblano pepper
• 1 garlic clove
• 1/2 bunch cilantro
• 1/2 c. olive oil
• 2 t. sugar
• salt and pepper to taste

Prepare the poblano: Char poblano on the grill. Wrap in plastic wrap to steam. After the poblano has cooled, peel the skin and remove the seeds.

Complete the sauce: Add peeled poblano to a blender with the remaining ingredients. Blend until smooth.

Season with salt and pepper.

Avocado Salsa Verde Crema for Fish Tacos (My Recipe)

This creamy avocado salsa verde strikes a balance between tangy tomatillos, fresh cilantro, and gentle chile heat. Mixed with sour cream, it becomes a smooth, spoonable sauce that works beautifully with grilled or crispy fish tacos, shrimp tacos, burrito bowls, or even as a dip for tortilla chips.

Ingredients

• 3 tomatillos, husked and rinsed
• 1 jalapeño pepper
• 1 serrano pepper
• 1 garlic clove
• 2–3 T. water
• ½ small onion, roughly chopped
• 1 Hass avocado
• ¼ c. cilantro leaves
• 1–2 t. white vinegar
• ¾ t. salt, or to taste

To Make the Crema

• 2 parts avocado salsa verde
• 1 part sour cream
• 1 T. fresh lime juice
• Pinch of salt, if needed

Method

1. Bring a small saucepan of water to a simmer. Add the tomatillos, jalapeño, serrano, and garlic. Simmer for 5–7 minutes, until the tomatillos soften and turn from bright green to olive green.
2. Transfer the tomatillos, peppers, and garlic to a blender. Add 2–3 T. water and the onion. Blend until smooth.
3. Add the avocado, cilantro, vinegar, and salt. Blend again until creamy and fully combined. Adjust the texture with a little additional water if needed.
4. In a bowl, whisk together 2 parts avocado salsa verde with 1 part sour cream. Stir in the lime juice and taste for seasoning.
5. Refrigerate for 20–30 minutes before serving to allow the flavors to meld.

Grilled Mahi Mahi

Marinate mahi mahi in mojo marinade for about 20 minutes. Beyond that, the citrus can start to “cook” the surface of the fish and make it mushy or chalky once grilled.

Preheat a grill to medium-high heat and oil the grates well. Remove the mahi mahi from the marinade after about 20 minutes, letting the excess drip off. Grill the fish for about 3–4 minutes per side, depending on thickness, until somewhat charred and just opaque in the center; mahi mahi should flake easily but still remain moist. Transfer to a plate and let rest for a couple of minutes before breaking into large pieces for the tacos.

To Plate

• napa cabbage
• lime juice
• sea salt
• avocado oil
• corn tortillas
• pickled jalapeño slices

Toss shredded napa cabbage with a bit of lime juice and sea salt.

Fry corn tortillas in a small amount of avocado oil until slightly crispy but still pliable, about one minute per side. Immediate place the tortillas in a taco holder, to shape them and make it easy to fill.

Spoon cabbage into the tortillas. Place nice-sized pieces of mahi mahi on top of the cabbage. Spoon avocado taco sauce over the fish. Garnish with pickled jalapeño.