Grilled fish tacos with chipotle cream, mango salsa, and pickled cabbage.
Grilling gives smokier flavor than frying. The corn salsa is great on its own with chips.
Chipotle in adobo keeps refrigerated for weeks. Avocado can be sliced or mashed.
Ingredients
Scale
Measurement units
- 1 ¼ lb Mahi mahi fillets
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 ½ tsp Salt
- ½ tsp Black pepper
- 1 whole Red onion, sliced thin
- 4 whole Limes
- 1 tsp Sugar
- ½ cup Sour cream
- 2 tbsp Chipotle in adobo, minced
- 1 cup Corn kernels (fresh or frozen)
- 1 whole Jalapeno, minced
- ½ cup Fresh cilantro, chopped
- 2 piece Avocado, sliced
- 1 ½ cup Green cabbage, finely shredded
- 8 piece Small flour or corn tortillas
Ingredients
Scale
Measurement units
- 1 ¼ lb Mahi mahi fillets
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 ½ tsp Salt
- ½ tsp Black pepper
- 1 whole Red onion, sliced thin
- 4 whole Limes
- 1 tsp Sugar
- ½ cup Sour cream
- 2 tbsp Chipotle in adobo, minced
- 1 cup Corn kernels (fresh or frozen)
- 1 whole Jalapeno, minced
- ½ cup Fresh cilantro, chopped
- 2 piece Avocado, sliced
- 1 ½ cup Green cabbage, finely shredded
- 8 piece Small flour or corn tortillas
Instructions
Pickle onions and make crema
Toss red onion with juice of 2 limes, sugar, and 0.5 teaspoon salt. Let sit at least 30 minutes. Mix sour cream with chipotle, juice of 1 lime, and 0.25 teaspoon salt for crema. Refrigerate.
Ingredients
- red onion, sliced (1 whole)
- limes (3 whole)
- sugar (1 tsp)
- salt (¾ tsp)
- sour cream (½ cup)
- chipotle (2 tbsp)
Make the corn salsa
Heat a dry cast iron skillet over high heat (400-450°F surface). Add corn and cook without stirring 3 minutes until charred. Stir and char another 2 minutes. Transfer to bowl. Add jalapeno, half the cilantro, juice of half a lime, and 0.25 teaspoon salt. Toss to combine.
Equipment
- cast iron skillet
Ingredients
- corn kernels (1 cup)
- jalapeno, minced (1 whole)
- cilantro (¼ cup)
- salt (¼ tsp)
Grill the fish
Rub fish with olive oil, cumin, 0.5 teaspoon salt, and pepper. Heat grill to high. Oil grates well. Grill fish 4 minutes per side until charred and cooked through. Rest 3 minutes, then slice or break into chunks.
Equipment
- grill or grill pan
Ingredients
- mahi mahi (1 ¼ lb)
- olive oil (3 tbsp)
- cumin (1 tsp)
- salt (½ tsp)
- pepper (½ tsp)
Assemble and serve
Warm tortillas. Layer cabbage, fish, corn salsa, pickled onions, and avocado. Drizzle with chipotle crema. Top with remaining cilantro and a squeeze of lime.
Ingredients
- tortillas (8 piece)
- cabbage (1 ½ cup)
- avocado, sliced (2 piece)
- cilantro (¼ cup)
- lime wedges (1 whole)
Before you cook
Cook notes
- • Grilling gives smokier flavor than frying.
- • Chipotle in adobo keeps refrigerated for weeks.
- • The corn salsa is great on its own with chips.
- • Avocado can be sliced or mashed.
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