Fish tacos are one of my favorite dishes to order when I dine out. I love fresh fish, especially the mild and meaty taste and texture of Mahi-Mahi. Not to mention, you get 20 grams of protein in a 3 oz serving. These Grilled Mahi Mahi tacos are so easy to throw together at home, the biggest challenge can be finding good quality fish.
I get frozen Mahi Mahi filets from my local butcher, they work just as well as the fresh filets, just thaw completely before preparing. To control the heat in the sauce, just use one chipotle for a little heat and all three for a nice spicy kick.
Grilled Mahi Mahi Tacos with Chipotle Cream Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Ingredients
- 1/2 head red cabbage shredded
- 4 fresh Mahi Mahi filets or frozen, thawed
- 4 tbsp + 1 tsp fresh lime juice
- 1-2 tsp adobo seasoning blend to taste
- 1/2 tbsp extra virgin olive oil
- 1/4 cup mild to hot pickled jalapeños depending on your preference
- 8 corn tortillas
- 5.3 oz plain Greek yogurt
- 1/2 cup low-fat sour cream
- 2-3 chipotle peppers in adobo sauce depending on your heat preference
- 1 tbsp coconut sugar
Instructions
- Preheat oven to 350 degrees F.
- First, make the chipotle cream sauce.
- Place yogurt, sour cream, chipotle peppers, 1 tsp lime juice and coconut sugar in a blender and blend until smooth. Pour into a bowl and set aside.
- Preheat grill to medium-high heat (we used a Big Green Egg and heated it to 400 degrees F)
- In a shallow dish, pour 1 tbsp fresh lime juice over each Mahi filet, cover and place into the refrigerator to marinate for 15 minutes, while grill is heating up.
- Shred cabbage and set aside.
- Drizzle fish with olive oil, rub with adobo seasoning and season, lightly, with salt and pepper
- Cook Mahi Mahi on a grill pan, rotating every 5 minutes until filets flake but aren't falling apart (about 15-20 minutes, depending on the size of your filets)
- As soon as the fish goes on the grill, wrap tortillas in 2 stacks of 4 in aluminum foil.
- Heat in the oven for 15-20 minutes, while fish is cooking.
- Assemble tacos, using 1/2 filet per taco, top with shredded cabbage, pickled jalapeños and drizzle with chipotle cream.
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fish tacos are actually ONE OF MY FAVORITE THINGS. Anytime I go to a restaurant that offers them (and its not like a sketch place to order fish lol)..I get ’em! mmmm these photos have me wanting to make them 🙂
xo,
Sarah Grace
Me too!!!! Love me some fish tacos and the spicier the better! 🙂
mahi-mahi is one of my favorites fishes and fish tacos are my fav kind of tacos! This was made for me 🙂
I’m with you on that, Rachel! Mahi Mahi is so delicious!! Thank you!
I’m with you – I love love fish tacos and I just starting making them at home more often – these look extra delish 🙂
Thank you Deanna! I love how quickly I can throw these together!
I love this! I have to admit, I am very particular about which fish I will put in my taco, but Mahi Mahi, yes please! I am super into spicy foods, so love your use of the jalapenos :). I’ll take seconds, please 🙂
Me too, Elizabeth, Mahi is my favorite fish for tacos! Thank you!!
I’ve never tried mahi mahi before – I don’t think it’s available here. It looks lovely and so meaty I’d love to try it.
Thank you Corina!
I love fish tacos, but have never made them myself. I usually stick to shrimp tacos. My son love Mahi Mahi, so I will have to make these for him.