Ingredients
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
Directions
Chipotle Grilled Mahi Mahi
- Prepare the chipotle marinade as in Chipotle Chicken
- Evenly coat each slice of mahi mahi with the marinade about 15 minutes before cooking.
- Grill the mahi mahi on each side until cook through. Set aside.
Cabbage Slaw
- Prepare cabbage, carrots, red onions and green onions and set aside in the refrigerator.
- Blend remaining ingredients in a blender until smooth. Store in a glass container in the refrigerator until ready to use.
- Half hour before serving, toss the vegetables with the dressing, adjust the amount of dressing according to preference.
Chipotle Mayonnaise
- Blend all ingredients until smooth.
- Transfer to a squeeze bottle, set aside.
Assembly
- Place a piece of grilled mahi mahi on toasted tortilla skin.
- Top with cabbage slaw and mango salsa.
- Drizzle some Chipotle mayo over the top of the salsa.
- Serve immediately.
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