Mahi Mahi Tacos with Mole Sauce

I started working for Meijer corporate last summer as a product development chef. Beyond what myself and our team are developing, it’s also so fun trying all the new products that are either on our store shelves currently or ones that will soon be launched. I love our line of Frederik’s sauces, so I was super excited to try their mole sauce. If you don’t live in the midwest and aren’t near a Meijer store, any mole sauce will work (I also have a simple recipe for it here if you want to make it yourself). I’m a big fan of using mahi mahi for fish tacos, but tilapia or halibut would also work great.

1. Combine salsa ingredients in a mixing bowl and set aside.

2. Season fish with salt and pepper on both sides. Heat a large non-stick skillet over medium-high heat and add olive oil. Pan-sear the fillets for 4 minutes; flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Add mole sauce and bring to a simmer. Turn heat off and allow the fish to rest for 5 minutes.

3. Spread guacamole onto each tortilla. Top each tortilla with 1/2 of a mahi fillet and spoon additional sauce over. Top with mango salsa and enjoy!

Mahi Mahi Tacos with Mole Sauce

Serves 3-4

All you need:

Salsa –

1 ripe mango, cubed

1 red bell pepper, diced

1/2 small red onion, diced

1/2 bunch cilantro, leaves removed from their stems and roughly chopped

Juice of 1/2 lemon or lime

1 teaspoon honey

Pinch kosher salt

12 oz. frozen mahi mahi fillets, thawed according to package instructions (I used these)

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 jar mole sauce (I used this), or homemade

6 taco-sized flour or corn tortillas

Guacamole (I used this)

All you do:

1. Combine salsa ingredients in a mixing bowl and set aside.
2. Season fish with salt and pepper on both sides. Heat a large non-stick skillet over medium-high heat and add olive oil. Pan-sear the fillets for 4 minutes; flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets. Add mole sauce and bring to a simmer. Turn heat off and allow the fish to rest for 5 minutes.
3. Spread guacamole onto each tortilla. Top each tortilla with 1/2 of a mahi fillet and spoon additional sauce over. Top with mango salsa and enjoy!