Grilled chicken tacos with avocado, salsa, and cheese on a wooden board, with lime wedges, salad bowls, and a bottle of Kikkoman Teriyaki Sauce on a picnic table outdoors.

Recipes /

Teriyaki Mahi Mahi Tacos

Name: Teriyaki Mahi Mahi Tacos
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour, 30 minutes
Ingredients: Fish & Seafood

Serves 4

Total Time 1 hour, 30 minutes

Prep Time 1 hour

Cook Time 30 minutes

Ingredients

3-4 Mahi Mahi filets
1½ + ½ cups Kikkoman® Teriyaki Marinade & Sauce, divided
1 cup chopped pineapple
1 tomato, diced
1 jalapeño, diced
½ red onion, diced
1 bunch cilantro, chopped
2 limes, juiced
Salt and pepper to taste
2 avocados, sliced
½ cup queso fresco, crumbled
6-8 tortillas
½ cup crema/sour cream

Directions

Marinate the fresh mahi mahi filets in an airtight container with 1½ cups of teriyaki sauce. Set aside in the fridge. Reserve ½ cup to brush on the mahi mahi while grilling.
While the mahi mahi marinates, prepare the taco toppings. Chop your pineapple, tomato, jalapeño, red onion and cilantro. Combine all in a bowl with the lime juice, salt, and pepper to make a pineapple salsa. Slice the avocados and crumble the queso fresco. Set everything aside in the fridge.
Start a fire in a charcoal grill.
Grill the mahi mahi for about 2 minutes on each side, or until fully cooked through. Brush each side with teriyaki while on the grill.
Once the mahi mahi is done, remove from the grill. Toast the tortillas on the grill.
Assemble the tacos with sliced avocado, half of a mahi mahi filet, sour cream, pineapple salsa, and queso fresco on top.