Grilled Mahi-Mahi Tacos with Chipotle Crema and Lime Slaw

Steps

1. Step 1

   Make the slaw: in a large bowl, toss the shredded cabbage, red onion, cilantro, lime juice, olive oil, salt and sugar together with your hands. Set aside at room temperature while you cook, tossing once or twice; it will soften slightly and get tangy.

   10 min

   • 4 cups green cabbage
   • 1/2 small red onion
   • 1/2 cup cilantro leaves
   • 3 tbsp lime juice
   • 1 tbsp olive oil
   • 1/2 tsp kosher salt
   • 1/4 tsp sugar
2. Step 2

   Make the chipotle crema: stir the sour cream, mayonnaise, minced chipotles with their 1 tsp adobo sauce, and lime juice together in a small bowl until smooth. Season with salt to taste. Refrigerate until serving.

   5 min

   • 1/2 cup sour cream
   • 1/4 cup mayonnaise
   • 2 chipotle peppers in adobo, plus 1 tsp of the sauce
   • 1 tbsp lime juice
   • salt
3. Step 3

   Heat the grill to medium-high (about 450°F) and scrub the grates clean. Meanwhile, stir the chili powder, cumin, smoked paprika, garlic powder, salt and pepper together in a small bowl. Rub the mahi-mahi all over with the oil, then coat both sides with the spice mix.

   10 min · 450°F

   • 1 1/2 lb mahi-mahi fillets
   • 2 tsp chili powder
   • 1 1/2 tsp ground cumin
   • 1 tsp smoked paprika
   • 1/2 tsp garlic powder
   • 1 tsp kosher salt
   • 1/4 tsp black pepper
   • 2 tbsp neutral oil, such as canola
4. Step 4

   Oil the hot grates well. Grill the fillets, covered, for 4 to 5 minutes without moving them, until they release easily and have dark grill marks. Flip and grill 3 to 5 minutes more, until the fish is opaque all the way through and flakes when you nudge it with a fork (145°F at the center). Move to a plate and let rest 3 minutes.

   10 min

   • 1 1/2 lb mahi-mahi fillets
5. Step 5

   Warm the tortillas: lay them directly on a cooler part of the grill or in a dry skillet over medium heat, about 20 seconds per side, until soft and pliable. Stack them in a clean towel to stay warm.

   5 min

   • 12 corn tortillas (6 inch)
6. Step 6

   Flake the fish into large chunks with a fork, discarding any skin. Pile into the warm tortillas (double them up if they're thin), top with a handful of slaw, a few slices of avocado and a drizzle of chipotle crema. Serve with lime wedges.

   5 min

   • 1 1/2 lb mahi-mahi fillets
   • 2 ripe avocados
   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026