Ingredients

The following ingredients have 4 Servings
  • 1 cup sour cream or Greek yogurt
  • Juice of 2 limes
  • 1 large clove garlic
  • crushed
  • 1 teaspoon honey or light agave syrup
  • 3 to 4 tablespoons chipotles in adobo sauce
  • 2 pounds mahi mahi or any sustainable meaty white fish
  • About 1 tablespoon pimentón (smoked sweet paprika)
  • About 1 teaspoon each ground cumin
  • coriander and granulated garlic
  • About 1/2 teaspoon cayenne pepper
  • About 1 teaspoon each salt and black pepper
  • Grill spray
  • olive oil or canola oil
  • 16 soft corn tortillas
  • To serve: Small lime wedges
  • sliced avocado dressed with lime
  • shredded Savoy or Napa cabbage
  • cilantro tops and sliced
  • pickled jalapeño peppers

Instruction

  • In a food processor, combine sour cream or yogurt, lime juice, garlic, honey or agave and chipotle in adobo
  • Process until very smooth then place in a squeeze-top bottle or chilled dish
  • Preheat grill, grill pan or cast-iron skillet to medium-high heat
  • Place fish in shallow dish
  • In a small bowl, combine spices then season the fish liberally on both sides
  • Spray the pan and the fish or drizzle with oil
  • Cook fish to opaque and cooked through, 6-8 minutes
  • Char tortillas on the grill or over a flame, or toast in a hot, dry skillet
  • Keep warm in a dish lined with a cloth napkin or thin towel
  • Set up fixings and build tacos: Grilled fish, lime juice, cabbage, avocado, cilantro, flaked fish, chipotle sauce and pickled jalapeños
  • Serve grilled corn with lime-hot sauce butter or rice and beans alongside
  • MORE: Spanish Fish Tacos Fish Tacos with Quick Slaw, Avocado Sauce and Green Rice Baja Fish Tacos