Grilled Cajun Mahi Tacos with Pineapple Slaw | Heath Riles BBQ

These easy Grilled Cajun Mahi Tacos are loaded with bold flavor and fresh toppings. Seasoned with Heath Riles BBQ Cajun Creole Garlic Butter Rub, topped with a sweet and spicy Pineapple Habanero Slaw, and finished with a creamy spicy aioli, these fish tacos are perfect for weeknight dinners, Taco Tuesday, or your next backyard cookout.

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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://www.heathrilesbbq.com/collections/heath-riles-bbq-rubs/products/cajun-creole-garlic-butter
• Heath Riles BBQ Pineapple Habanero Glaze https://www.heathrilesbbq.com/collections/heath-riles-bbq-sauces/products/pineapple-habanero-bbq-glaze
• Recteq Bullseye https://amzn.to/4h1U8Va
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://thermoworks.sjv.io/2a3BWg

Ingredients:
• 2 mahi fillets, cut into portions
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• 14 oz. bag coleslaw mix
• ¼ red onion, thinly sliced
• ½ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup Heath Riles BBQ Pineapple Habanero Glaze
• ½ cup Duke's Mayonnaise
• Juice of ½ lemon
• Crystal Hot Sauce (or your favorite Louisiana-style hot sauce)
• Flour tortillas

Directions
1. In a large bowl, whisk together ½ cup olive oil, apple cider vinegar, Pineapple Habanero Glaze, and Cajun Creole Garlic Butter Rub. Add the coleslaw mix and sliced red onion, toss well, and refrigerate for about 1 hour.
2. Lightly coat the mahi with olive oil and season generously with Cajun Creole Garlic Butter Rub.
3. Preheat your grill to medium-high heat and warm the tortillas. Keep them wrapped or covered until ready to serve.
4. Grill the mahi until it reaches an internal temperature of 145°F, about 8–10 minutes total, flipping as needed.
5. In a small bowl, combine Duke's Mayonnaise, lemon juice, and Crystal Hot Sauce to make the spicy aioli.
6. Assemble the tacos with grilled mahi, pineapple slaw, and a drizzle of the spicy aioli. Serve immediately.

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Heath Riles, pitmaster
• 82x BBQ Grand Champion
• 2025 and 2026 Memphis in May Grand Champion
• '22, '24, '25, and '26 Memphis in May World Rib Champion
• Award-Winning Rubs, Seasonings, Sauces, Glazes and Marinades/Injections

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