Mahi Mahi Fish Tacos with Chipotle Cream Sauce

Finished with a chipotle lime crema drizzle, these fish tacos are packed with protein and flavor. Perfect for weeknight summer grilling!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Resting time 15

Total Time 45

Servings servings

Calories 349kcal

Author Amee

16 oz fresh Mahi Mahi filets or frozen, thawed (about 4 oz each)
1 tbsp extra virgin olive oil
3 tsp adobo seasoning
salt and pepper to taste
¼ head red cabbage finely shredded- you can also use green cabbage
½ cup plain Greek yogurt go with full-fat here for best texture and flavor
½ cup low-fat sour cream you can also do ¼ cup of mayo and a ¼ cup of sour cream here
1 tbsp fresh lime juice
1 garlic clove peeled
1 chipotle pepper from a can of chipotle peppers in adobo sauce-you can add an extra if you like it spicy
1 tbsp coconut sugar you can also use light brown sugar or real maple syrup
8 corn tortillas
1/4 cup pickled jalapeños or fresh sliced jalapeños, depending on preference
2 fresh limes sliced into wedges
Optional toppings: sliced radish and fresh cilantro

Preheat the grill to medium-high heat (375-400 degrees F).
Pat the fish dry with a paper towel and brush the fillets with olive oil, sprinkle evenly with adobo seasoning. Season, to taste, with salt and pepper. Allow the fish to rest (about 15 minutes) while you prepare the sauce.
Place yogurt, sour cream, lime juice, garlic, chipotle pepper, and coconut sugar in a blender and blend until smooth. Pour into a bowl, cover, and set aside.
Finely shred the cabbage with a sharp knife or food processor and place it into a large bowl.
Place the tortillas directly on the hot grill for a few seconds on each side. Stack them as they come off and wrap them in foil. Place them in a tortilla warmer if you have one. The warmth will generate enough steam to keep them soft without sticking together.
Cook Mahi Mahi on a grill pan, turn once after 4 minutes, and continue cooking for about another 4 minutes until the filets flake, but aren't falling apart.
Assemble tacos, using two tortillas, and 1/2 filet per taco, then top with shredded cabbage, pickled jalapeños, and a squeeze of fresh lime. Drizzle with chipotle cream, or serve it on the side for dipping. Garnish with your favorite toppings.

- Marinate for flavor. If you have time, allow the fish to marinate in the oil and seasonings for at least 15-20 minutes to help infuse flavor.

- Let the sauce chill. If you have time, prepare the crema in advance and keep it covered in the fridge to meld the ingredients, enhancing the overall flavor.

- Grill with care. To achieve gorgeous grill marks, your grill must be adequately heated. Know that Mahi Mahi dries out quickly, so keep an eye on the grill and be cautious of overcooking.

*These tacos are also great with mango salsa!