Xolos Pescado Tacos (2) Recipe

Prepare and marinate fish

Pat the mahi-mahi fillets dry with paper towels. In a shallow dish or zip-top bag combine 6 tbsp fresh lime juice, 2 tbsp olive oil, 1 tbsp minced chipotle in adobo, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place the fillets into the marinade, turning to coat both sides. Cover or seal and refrigerate for 20–30 minutes (no more than 45 minutes to avoid 'cooking' the fish with acid).

Make the slaw

While the fish marinates, combine 1 cup diced fresh pineapple, 1 cup thinly shredded green cabbage, 1 cup thinly shredded red cabbage, 1/4 cup finely sliced red onion and 1/4 cup chopped cilantro in a bowl. Whisk together 2 tbsp lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper; pour over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.

Warm tortillas

About 5 minutes before the fish is done, warm the 2 corn-beet tortillas. Heat a dry cast-iron skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Prepare toppings

Crumble 2 tbsp cotija or queso fresco if using, and pick/roughly chop cilantro leaves (about 2 tbsp). Cut lime into 2 wedges for serving.

Cook the mahi-mahi

Heat a large skillet over medium-high heat and add 1 tbsp neutral oil. When oil shimmers, remove fillets from marinade, letting excess drip off. Place fillets in the skillet and cook 3–4 minutes without moving until a golden crust forms. Flip and cook another 2–3 minutes until fish is opaque and flakes easily with a fork (internal temperature ~145°F / 63°C). If desired, add 1 tsp butter to the skillet in the last 30 seconds and spoon over the fillets for extra finish. Remove fish to a cutting board and let rest 2 minutes.

Flake and portion

Using a fork or spatula, flake each fillet into 2–3 large pieces suitable for filling the tortillas. Taste a small piece and season with a pinch of salt or a squeeze of lime if needed.

Assemble tacos

Place warmed corn-beet tortillas on a plate. Divide the flaked mahi-mahi evenly between the two tortillas. Top each with a generous scoop of pineapple slaw. Sprinkle with crumbled cotija (if using) and 1 tbsp chopped cilantro per taco. Serve with lime wedges on the side.

Add side of choice

Serve the tacos with your chosen side: about 1 cup Mexican rice, 1/2 cup warmed black beans, or chips & salsa. Adjust portions per diner preference.