This Mahi taco bowl, or burrito bowl, has a lot of elements and it may seem like a lot of prep, but it’s all pretty simple and the end result is definitely worth the effort. Feel free to get creative with all of the components. The avocado cream can be as chunky or as smooth as you like, and the salsa should always reflect what you like and are in the mood for.
The salsa and the avocado cream can both be made a few hours ahead.
Grilled Fajita-ish Mahi Mahi
Mango Salsa
- 1/2 medium yellow onion, diced small
- 3 medium roma tomatoes, seeded and diced small
- 1 medium mango, peeled, pitted and diced small
- 1 jalapeño, seeded and finely chopped
- 1 bunch cilantro, chopped (reserve some for garnish)
- Juice of 1/2 lime (reserve the second half for garnish)
- Salt and pepper
Chunky Avocado Cream
- 1/2 cup sour cream
- 1 avocado, cut into small dice
- Salt
Ghost Black Beans
Grilled Fajita-ish Corn
- 1 ear sweet corn
- Olive oil
- Dizzy Pig Fajita-ish Seasoning
Assembly
- 2 cups cooked white or brown rice
- Lime wedges and avocado slices
- Cilantro and tortilla chips for garnish
- Prepare the grill to cook direct over medium heat, about 400°F
Mango Salsa
- In a large non-reactive bowl, combine the onion, tomato, mango and jalapeno and mix well
- Add the cilantro, lime juice and a liberal amount of salt and pepper and mix again
- Set aside at room temp for up to an hour, or refrigerate for up to 4 hours
- Mix again before using
Chunky Avocado Cream
- In a small bowl, combine the sour cream and avocado
- Season with salt and mix until blended
- Refrigerate until needed
Ghost Black Beans
- In a small saucepan over low heat, combine the beans, oil and 1 tsp Dizzy Pig Ghost seasoning
- Heat, stirring occasionally just until blended and heated through, about 5 minutes
- Keep warm until needed
Grilled Fajita-ish Corn
- Brush the corn with a little olive oil and season liberally with Fajita-ish seasoning
- Grill directly on the cooking grate, flipping often, until golden brown on all sides, about 5 minutes
Grilled Fajita-ish Mahi Mahi
- Brush the Mahi Mahi with oil, then season liberally (except on the skin side) with Fajita-ish Seasoning
- Place the filets on the cooking grate and cook until the fish feels firm to the touch and just begins to flake, about 5 minutes
- Flip and cook meaty side down just until browned, about 1 minute
- Mahi Mahi is done properly when the internal temperature is about 140°F
Assembly
- Divide the rice among 4 serving bowls and spread it out to an even layer
- Top each bowl with one fourth of the beans, then with one fourth of the corn
- Remove the skin from the Mahi Mahi and place one filet on each bowl
- Place a big spoonful of salsa on and around the fish
- Top with a dollop of the Chunky Avocado Cream
- Lay slices of avocado and a couple thin lime wedges next to the filet
- Sprinkle chopped cilantro over the top of everything
