Recipe: Grilled Mahi taco with creamy avocado sauce

Recipe makes 6 servings

As April is the time to celebrate Fiesta in San Antonio, you can bring the Fiesta party to your kitchen!

H-E-B has all the ingredients you will need to build your perfect taco with far-out flavors.

To help you get started, Chef Charlotte Samuel has a new grilled Mahi taco with a creamy avocado sauce you just have to try!

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Recipe: Grilled Mahi taco with creamy avocado sauce


12-ounce Mahi Mahi fillet, skin removed and cut into small planks

4 tablespoons olive oil

1 tablespoon Adams Reserve Fish Rub

6 corn tortillas

1 cup(s) pineapple, chopped

1/2 cup(s) crumble feta

1/4 cup(s) creamy avocado sauce, recipe listed below


1. Preheat grill to medium-high heat. Drizzle half of oil on fish along with the rub.

2. Grill fish for 2 minutes per side or until desired doneness.

3. Meanwhile, brush one side of the tortillas with remaining oil and place on grill, oil side down. Top with feta, pineapple, then a piece of mahi.

4. Once tortilla is toasted remove from grill, top with creamy avocado sauce and serve.

Creamy avocado sauce recipe


1 small serrano pepper (approximately 1/2 oz.), stem and seeds removed

1 1/2 teaspoon fresh garlic, minced

1 1/2 tablespoon shallots, minced fine

1/2 cup(s) fresh cilantro, leaves only tightly packed

1 tablespoon Grey Poupon Country Dijon Mustard

1/2 teaspoon ground cumin

1 large Hass avocado, pit removed, meat scooped out

1/2 cup(s) sour cream

2 tablespoons fresh lemon juice

1/4 cup(s) water


1. In a blender, combine serrano pepper, garlic, shallots, cilantro, mustard, cumin, avocado, sour cream, lemon juice and water.

2. Blend until smooth. Sauce should have a thickness similar to hollandaise. If needed, add more water 1 tablespoon at a time to thin sauce to desired viscosity.

3. Season to taste and refrigerate until ready to use.

4. Chef’s Note: I like to substitute this sauce for hollandaise on my poached eggs.

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