Chipotle Lime Mahi Mahi Tacos with Spicy Slaw and Avocado Crema
Ingredients:
- 1 pound Mahi Mahi filets, skin removed, cut into bite-sized pieces
- 3 limes, 1 juiced, 1 cut into wedges
- 1 tablespoon olive oil, plus oil for brushing the grill
- 1 1/2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- Kosher salt
- 1 ripe Haas avocado, cut in half and pitted
- 1/2 cup Mexican crema or sour cream
- 1 small bunch cilantro, stems removed, leaves only
- 14 ounce package cole slaw mix
- 1/2 cup thinly sliced radishes
- 1/2 small red onion, thinly sliced
- Vegetable oil for grill
- 12 corn tortillas
- Hot sauce for serving
Method:
1. Preheat an indoor grill pan on high heat. Toss the fish with the juice of 1/2 a lime, olive oil, chipotle chili powder, cumin and 1 teaspoon salt. Cover and marinate in the refrigerator for 30 minutes.2. Place the avocado, crema, 1/4 cup of cilantro leaves, juice of 1/2 a lime and 1/2 teaspoon salt in a blender with 2 tablespoons water. Puree until smooth. Transfer 1/2 cup of the dressing to a large bowl, reserve the rest for later. Add the remaining cilantro leaves, slaw mix, radishes and red onion to the bowl with the dressing. Toss to combine. Season with salt to taste and set aside while preparing the tacos.
3. Brush the grill pan with oil. Place the fish on the grill and cook until grill marks appear, turning once, about 3 minutes per side. Transfer the fish to a serving bowl.
To Assemble Tacos:
Heat the tortillas according to package directions. Fill each taco with a portion of grilled fish, top with slaw and drizzle with avocado crema. Serve with lime wedge and hot sauce on the side.Serves: 4-6
Active Time: 40 minutes
Total Time: 1 hour 10 minutes