Mahi Olive Tacos


  • 1/2 cup red onion, chopped
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons canola oil
  • 3/4 teaspoon Kosher salt
  • 1 pound boneless, skinless mahi mahi fillets
  • 1 (8 oz.) mango, diced (1/2 inch)
  • 1 1/2 cups 3 oz.) shredded red cabbage
  • 1 cup pinto beans, cooked or canned, drained and rinsed
  • 1 cup California Black Ripe Olives, sliced
  • 1/4 cup Pasilla peppers, diced (1/4-inch)
  • 1/4 cup chopped cilantro
  • 3 tablespoons lime juice
  • 2 teaspoons minced garlic
  • 8 (6 inch) flour tortillas


Whisk together green onion, chili powder canola oil and 1/4 teaspoon of salt in a small mixing bowl. Place mahi mahi fillets in bowl and coat with chili marinade. Cover and refrigerate for 30 minutes. In a medium sized mixing bowl, combine mango, cabbage, pinto beans, California Ripe Olives, peppers, cilantro, lime juice, garlic and remaining salt. Set aside. Preheat grill to medium-high. Cook mahi fillets for approximately 3 minutes on each side or until cooked through, transfer to a clean cutting board, and cut into 1-2-inch chunks. Heat tortillas over grill for 15-30 seconds on each side and transfer to serving plates. Top each tortilla with 2 ounces of mahi mahi and 3 ounces of mango olive salsa. Fold over in taco shape just before eating.