Caribbean Fish Tacos Recipe

Make marinade

In a bowl combine olive oil, lime juice, brown sugar, allspice, cumin, smoked paprika, ground ginger, minced garlic, sea salt and black pepper. Whisk until smooth.

Marinate fish

Pat mahi-mahi dry and place in a shallow dish or resealable bag. Pour marinade over fish, turning to coat. Marinate 15–30 minutes in the refrigerator (no longer than 30 minutes to avoid 'cooking' the fish with the acid).

Cook fish

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil. Remove fish from marinade and let excess drip off. Grill mahi-mahi 3–4 minutes per side (depending on thickness) until opaque and flaky and internal temp reaches 145°F (63°C). Transfer to a plate and let rest 3 minutes, then flake into 1–2 inch pieces suitable for tacos.

Heat a large skillet or griddle over medium-high heat. Lightly brush each flour tortilla with melted butter or a little oil on one side. Place tortilla buttered-side down on the hot surface for 20–30 seconds until warmed and slightly charred, then flip 10–15 seconds to warm the other side. Keep warm wrapped in a towel while finishing.

In a large bowl combine sliced cabbage, julienned pear, shredded carrot, sliced red onion and chopped cilantro. In a small bowl whisk lime juice, honey, olive oil, salt and pepper. Pour dressing over slaw and toss to combine. Taste and adjust salt/lime as needed. Refrigerate until ready to assemble.

In a small bowl mix mayonnaise with minced chipotle, adobo sauce, lime juice, minced garlic and salt until smooth. Taste and add more adobo or lime for heat/tang. Chill until ready to use. If you prefer a thinner aioli, stir in 1–2 teaspoons water or more lime juice.

In a medium bowl combine drained black beans, corn, diced red bell pepper, diced red onion and cilantro. Add lime juice, olive oil, salt and ground cumin. Stir gently to combine and let rest 10 minutes for flavors to meld. Adjust seasoning to taste.

If starting with corn tortillas: preheat oven to 375°F (190°C). Stack and cut tortillas into wedges (6 per tortilla). Toss wedges with vegetable oil and season with salt and smoked paprika. Spread in a single layer on a baking sheet and bake 10–12 minutes, turning once, until crisp and golden. If frying: heat 1–2 inches oil to 350°F (175°C) and fry wedges in batches 45–60 seconds until crisp, drain on paper towels and season immediately.

Warm tortillas and lay out on a work surface. Spread about 1 tablespoon of chipotle aioli on each tortilla. Add a portion (about 2–3 oz) of flaked grilled mahi-mahi to each. Top with a generous spoonful of pear slaw and a tablespoon of black bean & corn salsa. Garnish with extra cilantro leaves and a squeeze of lime. Serve immediately with house chips on the side and extra aioli for dipping.