Recipe: 'Dolphin' tacos

This week’s Thursday Night Football game features the Dolphins and the Texans, so the Taste of TNF shows you how to take dolphinfish, known to most people as mahi-mahi, and combine it with a classic southwestern dish that you'd find in Houston: Tacos.

Ray Lampe – better known as Dr. BBQ – created these ‘Dolphin Tacos’ as the perfect combination of seafood with a Texas twist that you can easily cook up as a great Thursday night tailgating food.


1 lb Mahi-Mahi filets
Barbecue rub
¼ cup vegetable oil
4 cups coleslaw mix
½ cup sweet barbecue sauce
2 large roma tomatoes seeded and cut into small dice
1 small yellow onion cut into small dice
1 large jalapeno seeded and cut into small dice
1 lime
¼ cup chopped cilantro
2 cups queso fresco Mexican crumbling cheese
8 stand-up crunchy taco shells


Season the fish liberally with the barbecue rub and set aside. 

In a medium bowl, combine the slaw mix with the barbecue sauce. Mix well and set aside. 

In another medium bowl combine the tomato, onion, jalapeno and half of the cilantro. Squeeze the juice of one quarter of the lime over it. Season with salt and pepper and mix well. Set aside. 

Grill the fish or heat the oil in a skillet and fry it until done. Break the fish up with your hands. 

Divide the slaw mix evenly among the taco shells. Top with the fish dividing it evenly among the tacos, then top with the tomato onion mixture. 

Finally top each taco with the crumbled cheese and a bit of the chopped cilantro. 

Serve with the remaining lime cut into wedges. 


Makes 8 tacos