Prep Time
Cook Time
  • Ingredients & Instructions



  • Mission Street Tacos Corn Tortillas
  • 2

    Tbsp Extra-virgin olive oil
  • 2

    Cloves garlic, chopped
  • ¼

    cup Fresh squeezed lime and/or orange juice
  • ½

    tsp Kosher salt
  • 2

    Tbsp Chopped fresh cilantro
  • 1

    Tbsp Coconut oil
  • 1

    lb Mahi Mahi (or salmon) filets
  • Salt and pepper, to taste
  • Mixed greens for serving


  • Step 1

    To make mojo sauce: Heat up 2 tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until softened. Stir in the lime/orange juice, cilantro, and salt. Set aside.

  • Step 2

    Prepare grill to medium high heat. Brush fillets thoroughly with coconut oil and season generously with salt and pepper.

  • Step 3

    Lay fish on the grill, rounded-side down, and leave until you can lift the fish without sticking and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner—if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Cut into smaller chunks when cooled.

  • Step 4

    Warm tortillas for 10-15 seconds on each side in an ungreased pan.

  • Step 5

    Place a bed of greens on each tortilla, top with grilled fish and a generous serving of the mojo sauce. Garnish with cilantro sprigs.

Reviews for Fish Tacos with Mojo Sauce