Grilled Mahi Mahi Tacos with Chipotle Lime Crema

By Shawn

Ingredients

• Grilled Mahi Mahi:
• 2 lbs. fo mahi mahi filets (cut into 1 1/2" strips)
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of salt
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of dry cilantro
• 1/2 teaspoon of cracked pepper
• Chipotle Lime Crema:
• 3/4 cup of plain greek yogurt
• 1 chipotle pepper
• 1/2 teaspoon of garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon of salt
• juice of one lime
• 3 cups of thinly sliced purple cabbage
• 1 lime cut into wedges
• 1/2 cup of fresh cilantro
• 2-3 avocados, sliced
• 16-20 corn tortillas

Details

Servings 16
Adapted from joyfulhealthyeats.com

Preparation

Step 1

1.In a small bowl add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, ground cumin, dry cilantro, and ½ teaspoon of cracked pepper. Stir to mix.
2. Pat Mahi Mahi dry and rub spice mixture onto all sides of the fish. Set aside.
3. To a food processor add, greek yogurt, ½ teaspoon of garlic powder, chipotle pepper, ¼ teaspoon of smoked paprika, ¼ teaspoon of salt, and lime juice. Set aside.
4. Heat grill to medium high heat.Spray grill grates with PAM or rub down with olive oil.
5. Add fish to grill and grill for 2-3 minutes per side. Remove from grill and let side. {remember don’t flip them until they are ready - not sticking to the grill}
6. Add tortillas to grill and grill 1 minute per side to warm up and remove.
7. To assemble tacos, add one strip of grilled fish to corn tortilla, top with thinly sliced purple cabbage, sliced avocado and a drizzle of chipotle lime crema.

Optional garnish: fresh lime wedges to squeeze on top and fresh cilantro