Baja Grilled Fish Tacos with Mahi Mahi
Fish tacos mahi mahi deliver a burst of Baja coastal flavor with perfectly grilled mahi mahi, tangy garlic-lime slaw, and a rich chipotle sauce—all wrapped in warm, soft corn tortillas. This recipe blends smoky, zesty, and creamy notes for an irresistible seafood feast, making it a perfect dish for summer gatherings and festive dinners.
Servings: 4
Cost: 37
Equipment
Ingredients
For the Fish:
- 4 mahi mahi filets about 1 lb total
- 2 tablespoons olive oil
- 1 lime juiced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Garlic-Lime Slaw:
- 4 cups coleslaw mix shredded cabbage and carrots
- 1 garlic clove minced
- Juice of 1 lime
- Salt and pepper to taste
For the Chipotle Sauce:
- 2-3 chipotles in adobo
- ½ cup sour cream or crema Mexicana
- 1-2 teaspoons adobo sauce from the chipotle can
- Juice of ½ lime
- A pinch of salt
For Assembly:
- Corn tortillas La Tortilla Home Style recommended
- Sliced avocado
- Fresh cilantro optional
- Lime wedges
Instructions
- Marinate the Fish: In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, salt, and pepper. Brush this mixture over the mahi mahi filets and let them rest for 15–20 minutes.
- Prepare the Slaw: Toss the coleslaw mix with minced garlic, lime juice, salt, and pepper. Set aside to allow the flavors to meld.
- Make the Chipotle Sauce: In a blender, combine chipotles in adobo, sour cream (or crema Mexicana), adobo sauce, lime juice, and a pinch of salt. Blend until smooth.
- Grill the Fish: Preheat your grill to medium-high. Grill the mahi mahi filets for 4–5 minutes per side until cooked through. Remove from the grill and break into bite-sized pieces.
- Warm the Tortillas: Place the corn tortillas on the grill for about 30 seconds per side until warm and slightly charred.
- Assemble the Tacos: On each tortilla, layer the grilled mahi mahi, top with garlic-lime slaw, drizzle with chipotle sauce, and add sliced avocado. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Let the slaw rest for a few minutes to allow the flavors to meld.
- Adjust the number of chipotles in the sauce to suit your spice preference.
- For a dairy-free option, substitute sour cream or crema with coconut cream.
- Serve immediately for the best texture and flavor.
