Cedar Plank-Grilled Mahi Mahi Tacos

Grilling mahi mahi over a cedar plank infuses the fish with rich, smoky flavour. Seasoning it with a dash of salt, pepper, cumin and paprika adds a little spice. And topping it off with sliced jalapeños brings the heat. Crumble and serve on corn tortillas with cilantro, onion and red cabbage for a flavour fiesta called Cedar Plank-Grilled Mahi Mahi Tacos.


For the Mahi Mahi

450 g Mahi Mahi
1 teaspoon salt
½ teaspoon cracked black pepper
½ teaspoon cumin powder
½ teaspoon paprika
1 jalapeño
2 pre-soaked cedar planks

For the Tacos

8-10 corn tortillas
½ cup chopped coriander ½ cup chopped white onion
1 cup shredded red cabbage


  1. Soak 2 cedar planks in water for about an hour before grilling.
    HOT TIP – To switch things up a bit, you can soak the planks in wine or beer for 4 hours. Soaking the wood plank longer allows for time to absorb the flavour that will transfer over to your fish.
  2. Preheat grill to 200°C.
  3. Place mahi-mahi skin side down on pre-soaked cedar planks. Season with salt, pepper, cumin and paprika. Top with sliced jalapeño.
  4. Place cedar planks over indirect heat and close the lid. Cook for 15-20 minutes or until the fish is firm and flakes easily with a fork.
    HOT TIP – Cedar planks can dry out and smoke up. Keep a spray bottle filled with water nearby as a precaution.
  5. Move mahi mahi from the cedar planks to a cutting board. Remove skin and red bloodline.
    HOT TIP – When you’re done grilling, wash the planks with warm soapy water, rinse thoroughly and they’ll be ready for the next batch.
  6. Crumble the cooked fish and load onto tortilla shells. Top with coriander, onion and red cabbage.