Mahi Mahi Tacos with Chipotle Sauce and Mango Salsa
Ingredients
Mahi Mahi fish:
- 6 Mahi Mahi fillets
- 2 limes, juiced and zest
- 1/4 cup olive or veggie oil
- 2 1/2 tsp kosher salt
- 1 tsp pepper
- 1 Tbsp chili powder
- 1 1/2 Tbsp sugar or honey
To serve:
- 6-8 large corn tortillas
- Mango salsa or fresh mango
- 1/4 head purple cabbage, finely shredded
- 1-2 fresh avocados
- Lime for serving
Sweet Chipotle Sauce:
- 1/2 cup Mexican crema*
- 1/2 c mayonnaise
- 2-4 chipotles in adobo—adjust to taste based on desired level of spiciness
- 1 clove of garlic, finely grated
- 1 Tbsp honey OR sweet pickle brine
- 1 lime, juiced and zested
- Salt to taste
- *If you can’t find the Mexican crema, substitute with creme fraiche, or more mayonnaise.
Instructions
- Preheat grill to medium-high heat. Clean your grill grates well and wipe down with an oiled rag—this is to prevent sticking.
- In a high-powered blender, combine the crema, mayonnaise, chipotles, garlic, honey, lime, and salt. Blend until smooth and thickened (if the sauce doesn’t thicken, it will still taste delicious).
- In a large bowl, combine the oil, lime juice and zest, salt, pepper, chili powder, and sugar. Mix until combined, then add the Mahi Mahi fillets and toss to coat. Marinate for 10 minutes, then shake off excess marinade and place on grill. Cook for 3 minutes each side, then remove from heat.
- Serve fillets cut in half on corn tortillas with chipotle mayo, mango salsa, avocado, cabbage, and fresh lime.