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.
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Mahi Mahi Tacos
- Grill or grill pan
- 1 lb Mahi Mahi
- 1 pack soft tortillas in street taco size
Chipotle Lime Crema
- ½ cup sour cream
- 1 tbsp milk or heavy cream
- 2 tsp lime juice
- 2 tsp liquid from a can of chipotle peppers in adobo sauce
- Make the marinade by whisking together juice and zest from 1 lime, 1 tsp 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.
Make Slaw & Crema
- Make the broccoli slaw. (Click link for recipe)
- 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, how hot your grill is, etc.
- 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.