Description
Taco Tuesday just got better! Seasoned wild mahi-mahi fillets, grilled and combined with a creamy Chipotle Crema, shredded cabbage and carrots with a squeeze of lime. You just can’t go wrong with these grilled fish tacos; fresh, flavorful and healthy.Summary
Wild Mahi-Mahi Portions
Wild Mahi-Mahi Portions
https://www.aquastar.com/shop/wild-mahi-mahi-portions/
Recipe Level
Easy
Cooking Time
0:30
Servings
2-4
Recipe rate
Rate Recipe
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Chipotle Creme:
- 1 chipotle pepper in adobo, minced
- 1 Tbsp adobo sauce
- 2 Tbsp mayonaise
- 2 Tbsp sour cream
- ½ lime, freshly squeezed
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp cumin
Mahi-Mahi Tacos:
- 4 Aqua Star Wild Mahi-Mahi fillets, thawed according to package instructions
- 1 Tbsp Tajin seasoning
- 2 Tbsp vegetable oil
- ¼ cup red cabbage, shredded
- ¼ cup carrots, shredded
- 4 corn tortillas
To make
Instructions
CHIPOTLE CREMA:Whisk together all ingredients in a small bowl and refrigerate until ready to use.
MAHI-MAHI TACOS:
Preheat grill to 400℉ (medium-high heat).
Rinse and pat dry mahi-mahi fillets. Season with Tajin seasoning and oil and massage into the fish. Place the fillets on oiled grill and cook for 2—3 minutes each side; until the fish is opaque and the internal temperature reaches 145℉. Break mahi-mahi fillets into bite sized pieces.
Lightly char the tortillas on the open flame for 5—10 seconds each side.
To assemble tacos, divide the fish pieces into the corn tortillas and garnish with Chipotle Crema, shredded red cabbage and carrots. Serve and enjoy!
