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Mahi Mahi tacos

Grilled Mahi Mahi Tacos with Chipotle Cream Sauce

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Amee


  • 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


  • 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.