Original Recipe from Serious Eats
Ingredients
For the Rub:
- 2 teaspoons chipotle powder
- 2 teaspoons paprika
- 2 teaspoons kosher salt
- 1 teaspoon dark brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
For the Salsa:
- 1 almost ripe mango, peeled and cored
- 1 small red onion, diced
- 4 thai chillis
- 1 cup roasted corn (from one ear of corn, roasted over coals)
- 2 Roma tomatoes, cored and finely diced
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons lime juice from 1 lime
- Kosher salt, to taste
- 1 pound skinless, boneless mahi-mahi
- 2 tablespoons olive oil
- 8 corn tortillas
- 1 lime, cut into wedges
Directions
- To make the rub: Mix together chipotle powder, paprika, salt, brown sugar, cumin, black pepper, and garlic powder in a small bowl, set aside.
- Add diced tomato to a fine mesh colander and toss with 1 tsp kosher salt. Allow juices from tomato to drain into sink or bowl.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mango, corn, and thai chillis on the grill. Cook mango until grill marks develop, 2-3 minutes per side. Cook thai chillis until lightly blistered and charred all over, 6-8 minutes total. Remove all to cutting board and let sit until cool enough to handle, about 5 minutes. Finely dice mango and thai chillis and transfer to a medium bowl. Add in onion, tomatoes, corn, cilantro, and lime juice and stir to combine. Season with salt to taste. Set aside.
- Coat fish with spice rub and brush with olive oil all over. Place fish on grill and cook until bottom of fillet begins to turn opaque and a spatula can be slid under fish with little to no resistance, about 5 minutes. Flip fish and cook until it flakes to a fork and is opaque almost all the way through, or registers between 130-135°F on an instant read thermometer inserted in middle of filet, 3 to 5 minutes more. Transfer fish to a platter, let rest for 5 minutes. Pull fish into small pieces using two forks.
- Toast tortillas on grill until warm pliable, about 30 seconds. Remove from grill and top each tortilla with fish and salsa. Serve immediately with lime wedges and Yucatan Fire hot sauce!
