Rhode Island Grilled Mahi Mahi Tacos

Introduction

Get ready to transform your outdoor cooking experience with these Rhode Island Grilled Mahi Mahi Tacos. Featuring fresh mahi mahi fillets grilled on the Arteflame Grill, this dish captures the essence of coastal seasonings with charred fillets, a zesty homemade Rhode Island-style tartar sauce, and crisp slaw—all nestled in warm tortillas. The Arteflame’s blazing hot center grate and surrounding flat grilling surface help you create that steakhouse sear while keeping everything perfectly juicy and flavorful. Let’s fire up the grill and dive in.

Ingredients

• 4 fresh mahi mahi fillets (about 6 oz each)
• Salt and black pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 tbsp butter, for grilling
• 8 small corn or flour tortillas
• 1 cup green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Pinch of sea salt
• For Rhode Island-style Tartar Sauce:
• 1/2 cup mayo
• 2 tbsp sweet relish
• 1 tbsp capers, chopped
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp Old Bay seasoning
• Pinch of cayenne pepper (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the center of the grill and soak them with a bit of vegetable oil.
2. Stack dry firewood over the oiled napkins in a crisscross pattern.
3. Light the napkins and let the fire build. The Arteflame will be ready in about 20 minutes—hot and clean without any serious cleanup afterward.

Step 2: Prepare your mahi mahi

1. Pat the mahi mahi fillets dry with paper towels.
2. Season both sides with salt, pepper, garlic powder, and smoked paprika.
3. Let sit while the grill heats up. This also helps the flavors absorb.

Step 3: Sear the mahi mahi

1. Once the center grill grate reaches over 1,000°F, add a pat of butter directly to the grate.
2. Sear each mahi mahi fillet for about 60–90 seconds per side to lock in juices and get beautiful grill marks.

Step 4: Reverse sear to finish cooking

1. After searing, move the fillets to the flat griddle portion closer to the outer edge—this area is cooler and ideal for finishing the fish.
2. Continue cooking until internal temperature hits 130°F, then remove from grill (target temp is 145°F, but it’ll continue cooking off the grill).

Step 5: Prepare the slaw and tartar sauce

1. Combine green cabbage, red cabbage, carrots, cilantro, lime juice, and sea salt. Toss and let it sit to marinate.
2. In another bowl, mix mayo, sweet relish, chopped capers, lemon juice, Dijon, Old Bay, and cayenne. This is your Rhode Island-style tartar sauce.

Step 6: Grill and assemble the tacos

1. Warm the tortillas on the flat griddle for 30 seconds per side.
2. To assemble, add a layer of tartar sauce, some cabbage slaw, then slices of mahi mahi into each tortilla.

Tips

• Use a thermometer to avoid overcooking the mahi mahi—fish keeps cooking after it's off the grill.
• Butter adds depth and flavor—better than oil on the grill.
• Use the heat zones on the flat top to cook tortillas and slaw evenly without burning.
• Let the slaw sit for 10 minutes before serving to enhance flavor.
• Keep tortillas warm between paper towels until serving.

Variations

1. Spicy Baja Mahi Mahi Tacos: Add a chipotle crema and diced jalapeños to bring heat to the sweetness of the fish.
2. Citrus-Lime Grilled Mahi Mahi Tacos: Marinate mahi in orange, lime juice, and honey for 30 minutes before grilling.
3. Island-Style Mahi Mahi Tacos: Add grilled pineapple salsa for a tropical flair.
4. Garlic-Herb Mahi Mahi Tacos: Rub mahi with crushed garlic, thyme, and rosemary before grilling.
5. Blackened Mahi Mahi Tacos: Coat mahi in blackening seasoning before searing for bold Cajun flavor.

Conclusion

With each bite of these Rhode Island Grilled Mahi Mahi Tacos, you’ll taste the power of proper searing and the magic of grilling on the Arteflame. From juicy fillets to crispy slaw and tangy tartar sauce, this recipe celebrates fresh ingredients and the craft of fire grilling. Try this once, and you’ll never want tacos any other way.

Best pairings

• Grilled street corn with cotija and lime
• A chilled Rhode Island-style lager
• Fresh mango salsa with tortilla chips
• Key lime pie for dessert
• Infused cucumber-lime sparkling water