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.
