Pat mahi mahi dry and cut into 3 equal portions (about 4–5 oz each). Season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tbsp lime juice. Let rest while preparing other components (10 minutes).

cooking options

Choose tempura or grilled method: - Grilled: Preheat a skillet or grill over medium-high heat and brush with 1–2 tbsp vegetable oil. Cook fish 3–4 minutes per side (depending on thickness) until opaque and flakey and internal temperature reaches 145°F (63°C). Remove and rest 2 minutes, then flake into large pieces for tacos. - Tempura: Heat 1–1.5 inches of neutral oil in a skillet to 350°F (175°C). Whisk tempura batter just until combined (keep cold). Dip seasoned fish pieces into batter to coat, then gently place into hot oil and fry 3–4 minutes until golden and crisp, turning once. Drain on a wire rack or paper towel. Break into taco-sized pieces.

Tempura Batter (optional — only if frying)

Make batter right before frying: In a bowl combine 1 cup flour, 2 tbsp cornstarch, 1 tsp baking powder and 1 tsp salt. Add 1 cup very cold sparkling water or beer and 2–3 ice cubes; stir lightly — batter should be slightly lumpy and cold. Keep bowl over an ice bath while frying to maintain temperature.

Chipotle Aioli

In a small bowl, whisk 3 tbsp mayonnaise with 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tsp lime juice, 1 tsp grated garlic and a pinch of salt. Taste and adjust heat or acidity. Refrigerate until ready to assemble.

Pico de Gallo

Combine 1 cup diced tomatoes, 2 tbsp diced white onion, 1 tsp minced jalapeño, 2 tbsp chopped cilantro, 1 tbsp lime juice and 1 tsp salt in a bowl. Stir and let rest 5–10 minutes to meld flavors. Adjust salt or lime to taste.

Coleslaw

In a bowl toss 1 cup shredded green cabbage, 0.5 cup shredded red cabbage, 0.25 cup grated carrot and 1 tbsp chopped cilantro. In a small bowl whisk 1 tbsp mayonnaise, 1 tbsp sour cream (or Greek yogurt), 1 tbsp lime juice, 0.5 tsp salt and 0.25 tsp black pepper. Pour dressing over cabbage mix and toss until evenly coated. Chill briefly if desired.

Tortillas & Assembly

Warm corn tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds for all at once.

Assemble 3 tacos: Place 1 warmed tortilla on a plate. Add a small handful of coleslaw (about 2–3 tbsp). Top with a portion of flaked/griddled or tempura fish (about 3–4 oz per taco if making 3 tacos from 1 lb, distribute evenly). Spoon 1 tbsp chipotle aioli over the fish, add 1–2 tbsp pico de gallo, sprinkle with cilantro leaves and 2/3 tbsp crumbled cotija (optional). Serve with lime wedges. Repeat for remaining tacos.

Serve immediately while fish is warm and tortillas are pliable. Offer extra aioli, pico and lime on the side.