Name: Grilled Mahi-Mahi Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 lb fresh mahi-mahi fillets; 2 tablespoons olive oil; 1 tablespoon lime juice, plus lime wedges for serving; 1 teaspoon ground cumin; 1 teaspoon chili powder; 8 small corn tortillas; 2 cups shredded cabbage (purple and green mix); 1 medium carrot, julienned; 1/4 cup fresh cilantro, chopped; 1/2 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon lime zest; 1 ripe avocado, sliced; 1/2 red onion, thinly sliced; Salt and freshly ground black pepper to taste

Instructions

Prepare the fish

In a small bowl, mix olive oil, lime juice, cumin, chili powder, salt, and pepper. Place mahi-mahi fillets in a shallow dish and pour marinade over them, turning to coat evenly. Let marinate for 15 minutes while preparing other components.
Make the lime crema

In a small bowl, combine sour cream, mayonnaise, lime zest, and a pinch of salt. Stir well until smooth and set aside in the refrigerator until ready to serve.
Prepare the slaw

In a medium bowl, toss together shredded cabbage, julienned carrot, most of the cilantro (reserve some for garnish), and thinly sliced red onion. Season with a pinch of salt and a squeeze of lime juice. Mix well and set aside.
Grill the fish

Preheat grill or grill pan to medium-high heat. Remove fish from marinade and grill for 3-4 minutes per side until fish is opaque and flakes easily with a fork. Transfer to a plate and let rest for 2 minutes before breaking into large flakes.
Warm the tortillas

Place corn tortillas on the grill for about 30 seconds per side until warm and slightly charred. Alternatively, wrap them in foil and warm in a 350°F oven for 5 minutes.
Assemble the tacos

Spread a spoonful of lime crema on each tortilla. Top with cabbage slaw, flaked mahi-mahi, sliced avocado, and a sprinkle of reserved cilantro. Serve immediately with lime wedges on the side.

Grilled Mahi-Mahi Tacos

Ingredients

Instructions

Nutritional Information