main courses, seafood

Mahi Mahi Tacos with Broccoli Slaw and Chipotle Lime Crema

Mahi Mahi tacos

Prepare yourself for a lot or Mahi Mahi posts in the near future. My boyfriend went on a fishing trip last weekend, and caught a lot! So far, we’ve made it grilled, tempura fried, into cooked sushi rolls, and now tacos.

These tacos were amazing. I’d pay good money for these in a restaurant. The crunchy slaw made a good base, the grilled fish had a ton of flavor, and the crema tied everything together. I was also excited to find flour tortillas in street taco size. I like the size of a street taco, but I’m not a fan of soft corn tortillas. I’m sure these would be great in a soft corn tortilla if that’s your preference.

I made the broccoli slaw separately, so the recipe is linked below. I separated the ingredients into sections for the marinade, crema, and slaw. These would also be good with some mango salsa.

Some of the links in this post are affiliate links, which means I earn a commission if you make a purchase using the link (click here for more information).

Makes 4 servings.


  • 1lb Mahi Mahi
  • Tortillas in street taco size
  • Marinade
    • 1 lime
    • 1 tsp olive oil
    • 3 cloves garlic
    • ½ tsp cumin
    • ½ tsp dried cilantro
  • Chipotle Lime Crema
    • ½ cup sour cream
    • 1 tbsp milk or heavy cream
    • 2 tsp lime juice
    • 2 tsp liquid from chipotles in adobo sauce
  • Broccoli Slaw
    • 12oz package broccoli slaw
    • 7oz plain Greek yogurt
    • 2 cloves garlic
    • Salt
    • 1 tsp dried cilantro


The fish in this recipe is grilled. I used a Le Creuset grill pan inside. Because prep instructions vary so much between grill pan vs. gas grill vs. charcoal grill, I’ve left the grill prep instructions out of the instructions. If you don’t have a grill or grill pan, you can sear the fish in a saute pan instead.

Make the marinade by whisking together juice and zest from 1 lime, olive oil, 3 cloves garlic (grated or minced), ½ tsp cumin, and ½ tsp cilantro. Place the fish in a large zip-top bag and pour in marinade. Zip the bag, make sure the fish is coated by turning the bag upside down and around a few times. Unzip the bag, squeeze as much air out as possible, re-zip, and transfer to the refrigerator for 30 minutes.

While the fish is marinating, make the broccoli slaw. Then make the crema. Whisk together the Greek yogurt and milk/cream (I used milk because I didn’t have any heavy cream). Once it’s well-combined, whisk in the lime juice and chipotle juices. Set aside in the refrigerator.

Tip: Freeze extra liquid after using chipotles in another recipe and thaw as needed. Or freeze the chipotles for future use after using some of the liquid for this recipe.

Cook the fish using your preferred method. Using the grill pan on the stove, I cooked on medium-high heat for a few minutes per side. Your cooking time will depend on how thick your pieces of fish are.

Once the fish is done cooking, transfer to a cutting board and cut into bite-sized pieces. Warm the tortillas on the grill or for about 10 seconds in the microwave. Assemble each taco with a bed of broccoli slaw, the fish, and top with the crema.

Related Products

Le Creuset Enameled Cast Iron 10 1/4″ Signature Square Skillet Grill

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