📝 About This Recipe
Experience the vibrant, coastal flavors of Baja California with these succulent grilled Mahi Mahi tacos. This recipe features firm, flaky white fish marinated in zesty citrus and warm spices, charred to perfection on a hot grill for that quintessential smoky finish. Topped with a crisp, vinegar-based cabbage slaw and a silky chipotle lime crema, these tacos offer a masterclass in balancing heat, acid, and crunch in a convenient fast-food format.
🥗 Ingredients
The Fish and Marinade
- 1.5 pounds Mahi Mahi Fillets (fresh, cut into 1-inch wide strips)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Chili Powder (mild or ancho)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Garlic Powder
Zesty Cabbage Slaw
- 2 cups Green Cabbage (shredded very thin)
- 1/4 cup Red Onion (thinly sliced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 tablespoon Apple Cider Vinegar
Chipotle Crema
- 1/2 cup Sour Cream (or Mexican Crema)
- 1 tablespoon Chipotle Peppers in Adobo (finely minced sauce and peppers)
- 1 teaspoon Lime Juice
Assembly
- 8-12 pieces Corn Tortillas (small street taco size)
- 1 Avocado (sliced for garnish)
- 2 Radishes (thinly sliced for crunch)
👨🍳 Instructions
-
1
Pat the Mahi Mahi fillets completely dry with paper towels to ensure a good sear. Cut the fish into strips approximately 1 inch wide and 3 inches long.
-
2
In a medium bowl, whisk together the olive oil, 1 tablespoon lime juice, chili powder, cumin, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
-
3
Add the fish strips to the marinade, tossing gently to coat. Let the fish marinate at room temperature for 15-20 minutes while you prepare the toppings.
-
4
Prepare the slaw: In a large bowl, combine the shredded cabbage, sliced red onion, and cilantro. Toss with apple cider vinegar and a pinch of salt. Set aside to soften slightly.
-
5
Make the crema: In a small ramekin, stir together the sour cream, minced chipotle peppers, and lime juice until smooth. Adjust heat by adding more adobo sauce if desired.
-
6
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent the fish from sticking.
-
7
Place the fish strips on the hot grill. Cook for 3-4 minutes on the first side without moving them, allowing a nice charred crust to form.
-
8
Carefully flip the fish using a thin spatula. Cook for another 2-3 minutes until the fish is opaque throughout and flakes easily with a fork.
-
9
Remove the fish from the heat and transfer to a warm plate. Squeeze a fresh lime wedge over the hot fish.
-
10
Briefly warm the corn tortillas on the grill for 30 seconds per side until they are pliable and show slight charred marks.
-
11
Assemble the tacos: Place two strips of Mahi Mahi in the center of each warm tortilla.
-
12
Top the fish with a generous heap of the cabbage slaw, a few slices of avocado, and a couple of radish rounds.
-
13
Drizzle the chipotle crema over the top and serve immediately with extra lime wedges on the side.
💡 Chef's Tips
Don't over-marinate the fish; the lime juice will begin to 'cook' the delicate Mahi Mahi if left longer than 30 minutes. Ensure your grill is screaming hot before adding the fish to get those professional-looking grill marks. Double up on tortillas for each taco if they seem thin; this is the traditional 'street taco' style and prevents breakage. If Mahi Mahi isn't available, halibut or swordfish make excellent firm-fleshed substitutes. For extra crunch, soak the sliced red onions in ice water for 10 minutes before adding to the slaw to remove their bite.
🍽️ Serving Suggestions
Pair with a cold Mexican lager garnished with a lime wedge. Serve alongside a side of cilantro lime rice and black beans for a full meal. A fresh mango salsa provides a sweet contrast to the smoky chipotle crema. Try a sparkling hibiscus iced tea (Jamaica) for a refreshing non-alcoholic pairing. Grilled corn on the cob (Elote) with cotija cheese is the perfect side dish.