Grilled Mahi-Mahi Tacos

🛒 Ingredients

• Mahi-Mahi Fillet 150 g · 128 kcal
• Corn Tortillas 50 g · 109 kcal
• Red Cabbage, shredded 50 g · 13 kcal
• Red Onion, finely diced 10 g · 4 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Lime Juice 15 g · 4 kcal
• Avocado, mashed 30 g · 48 kcal
• Plain Greek Yogurt (full fat) 30 g · 29 kcal
• Chipotle in Adobo Sauce 5 g · 2 kcal
• Olive Oil 10 g · 88 kcal
• Smoked Paprika 2 g · 0 kcal
• Cumin Powder 2 g · 0 kcal
• Garlic Powder 2 g · 0 kcal

👨‍🍳 Instructions

1. Cut the Mahi-Mahi fillet into 1-inch wide strips. In a bowl, toss the fish strips with olive oil, smoked paprika, cumin powder, garlic powder, salt, and black pepper. Let it marinate for 15-20 minutes at room temperature.
2. Preheat a grill or grill pan to medium-high heat. Grill the Mahi-Mahi strips for 2-3 minutes per side, or until cooked through and easily flakes with a fork.
3. For the slaw, combine shredded red cabbage, finely diced red onion, and chopped fresh cilantro in a medium bowl. Dress with a squeeze of fresh lime juice.
4. To prepare the chipotle-lime crema, combine mashed avocado, plain Greek yogurt, chipotle in adobo sauce, and a squeeze of lime juice in a small bowl. Stir until smooth and season with a pinch of salt.
5. Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
6. Assemble the tacos by filling each warm tortilla with grilled Mahi-Mahi, a generous spoonful of the red cabbage slaw, and a drizzle of the chipotle-lime crema. Serve immediately and enjoy!