Mahi Mahi Tacos

By laurenzembron

Slightly spicy mahi mahi filets are combined with chipotle-lime crema, guacamole, and purple cabbage in these healthy and delicious tacos

Ingredients

• Ingredients for the fish:
• 1/2 lb wild-caught mahi mahi
• 1/2 Tbsp paprika
• 1/2 tsp chipotle chile powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 1/2 tsp Kosher salt
• 1 Tbsp canola oil
• Ingredients for the chipotle-lime crema:
• 1/2 cup plain 2% Greek yogurt
• 2 Tbsp well-shaken low fat buttermilk
• 1/4 tsp chipotle chile powder
• freshly squeezed juice from 1/2 lime
• a few dashes chipotle hot sauce
• Kosher salt, to taste
• Ingredients for the guacamole:
• 1 medium-sized ripe avocado, peeled & pitted
• 1 Tbsp chopped cilantro
• 1 green onion, thinly sliced
• freshly squeezed juice from 1/2 lime
• Kosher salt and freshly ground black pepper, to taste
• Additional Ingredients:
• tortillas (I used habanero flour tortillas from Trader Joe’s)
• 1 cup shredded purple cabbage
• lime wedges
• chipotle hot sauce

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Combine the paprika, chipotle chile powder, garlic powder, onion powder, oregano, and salt in a small bowl; stir and rub all over the mahi mahi. Set aside.

In a medium bowl, whisk together all ingredients for the crema until smooth. Set aside.

In a separate medium bowl, mash together all ingredients for the guacamole. Set aside.

Heat canola oil in a medium skillet set over medium heat. When hot, add in the spice-rubbed mahi mahi. Cook until crisp on the outside and cooked through, flipping halfway through, about 8-10 minutes total. Flake fish with a fork right in the pan.

If you have a gas stove, set one burner to a low flame. Carefully hold a tortilla over the flame for about 10 seconds, or until brown spots form; flip the tortilla over and repeat on the other side. Repeat this step with remaining tortillas. If you do not have a gas stove, heat tortillas in the microwave for 20 seconds.

Spread a few spoonfuls of the guacamole down the center of each warmed tortilla. Top with a small handful of the shredded purple cabbage. Evenly divide the flaked fish on top of the cabbage, and finish each taco off with a generous drizzle of the crema.