Tacos: Grilled Mahi Mahi Recipe

Prepare marinade

In a shallow bowl or dish, whisk together 2 tbs olive oil, 2 tbs fresh lime juice, minced garlic (finely minced or pressed), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp honey or agave until combined.

Marinate fish

Pat the mahi mahi fillets dry with paper towels. Place fillets in the marinade, turning to coat both sides. Cover and refrigerate for 15–30 minutes (no more than 45 minutes to avoid 'cooking' the fish).

Preheat grill

About 10 minutes before grilling, preheat grill to medium-high (around 400–450°F / 200–230°C). Oil the grill grates lightly: fold a paper towel, dip in vegetable oil, and using tongs wipe the grates. This prevents sticking.

Grill mahi mahi

Remove fish from marinade and let excess drip off. Place fillets on the hot grill. Cook 3–4 minutes per side (depending on thickness) until fish is opaque and flakes easily with a fork; internal temperature should reach 145°F (63°C). Avoid flipping more than once. If using a fish basket or foil, reduce cook time slightly and watch for doneness.

Rest and flake

Transfer grilled mahi mahi to a plate and let rest 2–3 minutes. Use a fork to flake into large, bite-sized pieces for tacos.

While fish marinates, combine shredded green cabbage, shredded red cabbage, shredded carrot and chopped cilantro in a large bowl.

In a small bowl, whisk together 2 tbs lime juice, 3 tbs plain Greek yogurt or mayo, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning.

Pour dressing over cabbage mixture and toss to coat evenly. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

Whisk together 1/2 cup sour cream or Greek yogurt, 1 tsp minced chipotle in adobo, 1 tbs lime juice and 1/4 tsp salt until smooth. Taste and add more chipotle for heat if desired. Chill until serving.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred, or wrap in foil and heat on the grill for 5 minutes.

Assemble tacos: place 1–2 warmed tortillas on a plate. Divide the flaked grilled mahi mahi among tortillas (about 2–3 oz fish per taco). Top with a generous spoonful of cabbage slaw, a drizzle of chipotle crema (if using), a few slices of avocado, a sprinkle of cilantro and crumbled cotija (if using).

Serve with lime wedges alongside for squeezing. Enjoy immediately while warm.