Grilled Mahi Or Shrimp Taco Recipe
Corn tortilla, cabbage, chipotle crema, onion and cilantro.
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Ingredients
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Taco filling
Chipotle crema
Slaw & toppings
Assembly
Method
Taco filling
Prepare and season protein
If using mahi: pat fillets dry and cut into 1- to 1½-inch wide strips. If using shrimp: pat dry and leave tails off. Place the fish or shrimp in a bowl. Add 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper and 1 tbsp fresh lime juice. Toss gently to coat and let sit 10 minutes at room temperature while you prepare other components.
Grill or sear
For mahi: place seasoned strips on the hot grill/skillet and cook 2–3 minutes per side until opaque and flakey, turning once. For shrimp: cook 1½–2 minutes per side until pink and just cooked through. Do not overcook. Remove from heat and squeeze a little extra lime juice over the cooked protein. Keep warm.
Chipotle crema
In a small bowl, whisk together ½ cup sour cream, 2 tbsp mayonnaise, 1 tsp minced chipotle pepper (from can), ½ tsp adobo sauce, 1 tbsp fresh lime juice and ½ tsp honey or agave if using. Season with ¼ tsp kosher salt, taste and adjust heat or lime. Chill in refrigerator until ready to assemble. If you prefer a thinner sauce, whisk in 1–2 tsp water or milk.
Slaw & toppings
Combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, ¼ cup diced red onion and ¼ cup chopped cilantro in a bowl. Dress with 1 tbsp fresh lime juice, 1 tsp olive oil, ¼ tsp kosher salt and 1/8 tsp black pepper. Toss to combine and let sit 5–10 minutes to soften slightly. Taste and adjust seasoning.
Assembly
Warm tortillas: heat a dry skillet over medium-high and warm each corn tortilla 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a kitchen towel to stay warm.
Build tacos: spread about 1–1½ tbsp chipotle crema on each warm tortilla. Top with a portion of shredded cabbage slaw (about 2–3 tbsp), 2–3 pieces of grilled mahi or 3–4 shrimp (depending on size), a sprinkle of extra cilantro and a few diced red onions if desired. Add a squeeze of lime and hot sauce to taste.
Serve immediately while hot. Leftover crema and slaw keep refrigerated up to 3 days; cooked fish/shrimp best eaten the same day.