Ingredients
The following ingredients have 18 Servings
- 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
- 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
- 1 1/2 cups of thinly sliced purple cabbage
- 1 tablespoon of lime juice
- 1/3 cup of fresh cilantro
- salt to taste
- 3 avocados, mashed
- 1 tablespoon lime juice
- salt to taste
- 16-20 corn tortillas
- Pico de Gallo
- optional: jalapenos, lime wedge or fresh cilantro for garnish
Instruction
- In a small bowl add smoked paprika, garlic powder, salt, ground cumin, dry cilantro and cracked pepper. Stir to mix.
- Pat Mahi Mahi dry and rub spice mixture onto all sides of the fish. Set aside.
- To a food processor, add greek yogurt, garlic powder, chipotle pepper, smoked paprika, salt and lime juice. Set aside.
- Add greek yogurt, garlic powder, chipotle pepper, smoked paprika, salt and lime juice to a food processor. Pulse until everything is well combined, then set the prepared crema aside.
- Combine cabbage, lime juice, cilantro and salt in a mixing bowl. Stir until everything is combined, then set the slaw aside.
- Heat grill to medium-high heat.
- Spray grill grates with PAM or rub down with olive oil.
- 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}
- Add tortillas to grill and grill 1 minute per side to warm up and remove.
- To assemble tacos, add one strip of grilled fish to corn tortilla, top with cabbage slaw, avocado mash and a drizzle of chipotle lime crema. Repeat with remaining tortillas, only preparing the tacos you plan to enjoy immediately.
- Add the garnishes of your choice and devour!
