Grilled Mahi Tacos Recipe

Prep fish

Pat the mahi-mahi fillets dry with paper towels and cut into 8 long strips (about 3–4 oz each) that will fit inside the tortillas.

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 3 tsp kosher salt and 1 tsp black pepper until combined.

Add the fish strips to the bowl and turn to coat thoroughly. Cover and marinate in the refrigerator for 15–20 minutes (no longer than 30 minutes) to allow flavors to penetrate without breaking down the fish.

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Brush grates with 1 tbs neutral cooking oil to prevent sticking.

Grill the mahi strips for 2–3 minutes per side until nicely charred and opaque throughout and they flake easily with a fork (internal temp around 145°F / 63°C). Remove from the grill and let rest 3 minutes, then break into bite-size pieces for tacos.

While fish marinates, prepare the slaw. In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1 cup grated carrot and 1 cup chopped cilantro.

In a small bowl whisk together 2 tbs lime juice, 1 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp honey, 1 tsp salt, 0.5 tsp black pepper and 1 tsp lime zest until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with more salt, pepper or lime juice as needed. Refrigerate until ready to assemble; slaw will soften slightly and meld flavors in 10–15 minutes.

In a small bowl stir together 0.5 cup sour cream, 1 tsp minced chipotle in adobo, 1 tbs lime juice and 0.5 tsp hot sauce (if using). Taste and add more adobo or hot sauce for heat. Keep chilled until serving.

Slice the avocado and prepare lime wedges and extra cilantro leaves for garnish.

Warm the tortillas: brush or spray each tortilla lightly with 1 tsp oil or nonstick spray and warm on the grill or in a clean skillet over medium heat for 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

To assemble each taco: place 1–2 tbs chipotle sauce on a warm tortilla, add a small handful of slaw (about 1/4 cup), top with 2–3 pieces of grilled mahi (about 3–4 oz fish per taco if making large tacos or split among 8 for smaller portions), a slice or two of avocado and a few cilantro leaves. Squeeze lime over top.

Serve immediately while fish is warm and tortillas are pliable. Offer extra lime wedges and hot sauce on the side.