Grilled Mahi Mahi Fish Taco



Chipotle Grilled Mahi Mahi

  • Follow marinade ingredients in Chipotle Chicken
  • 8 slices mahi mahi, about four oz each, cut into 1 oz slices
  • White corn mini tortilla skins

Cabbage Slaw

  • 4 cups cabbage, finely shredded
  • 1 1/2 cup red cabbage, finely shredded
  • 1 1/2 cup carrots, finely shredded
  • 1 small red onion, finely sliced
  • 3 stalks green onions, chopped
  • 1/2 cup mayonnaise
  • 1/2 cup Greek (full fat) yogurt or sour cream
  • 2 tsp minced garlic
  • 1/4 cup fresh lime juice
  • 1 Tbsp sugar or honey
  • Sea salt and ground black pepper to taste

Chipotle Mayo

  • 1 cup sour cream
  • 1 cup mayonnaise
  • 3 chipotle in adobo sauce
  • 2 Tbsp adobo sauce
  • juice of half lemon
  • kosher salt and ground black pepper to taste

Mango Salsa

  • Juice of 2 limes
  • 2 mangoes, diced
  • 5 radishes, diced
  • 1 red onion, diced
  • 1/2 cup fresh cilantro, minced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste



Chipotle Grilled Mahi Mahi

  1. Prepare the chipotle marinade as in Chipotle Chicken
  2. Evenly coat each slice of mahi mahi with the marinade about 15 minutes before cooking.
  3. Grill the mahi mahi on each side until cook through. Set aside.

Cabbage Slaw

  1. Prepare cabbage, carrots, red onions and green onions and set aside in the refrigerator.
  2. Blend remaining ingredients in a blender until smooth. Store in a glass container in the refrigerator until ready to use.
  3. Half hour before serving, toss the vegetables with the dressing, adjust the amount of dressing according to preference.

Chipotle Mayonnaise

  1. Blend all ingredients until smooth.
  2. Transfer to a squeeze bottle, set aside.


  1. Place a piece of grilled mahi mahi  on toasted tortilla skin.
  2. Top with cabbage slaw and mango salsa.
  3. Drizzle some Chipotle mayo over the top of the salsa.
  4. Serve immediately.

Print This Post Print This Post

No Comments

Leave a Comment

%d bloggers like this: