These fresh fish tacos with grilled Mahi Mahi have just enough flavor that doesn't overpower the fish. The broccoli slaw is a great texture contrast with the fish. A chipotle lime crema ties all of the flavors and textures together.
Course: Main Course
Keyword: broccoli slaw, fish tacos, grilled fish, mahi mahi
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.
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.The marinating time on this fish is 30 minutes. Fish is not something you want to marinate overnight, or the acid will break it down too much. I don't recommend pushing the marinating time beyond an hour.