Crispy grilled mahi-mahi tucked into warm corn tortillas with crunchy purple cabbage slaw, pickled red onion, and a silky avocado crema. These are the fish tacos you'll make every week.
Prep
20 min
Cook
10 min
Serves
4 people
Instructions
- Make the avocado crema: blend avocados, sour cream, lime juice, cilantro, and jalapeño until smooth. Season with salt.
- Season mahi-mahi with chili powder, cumin, garlic powder, salt, and pepper.
- Heat olive oil in a skillet or grill pan over medium-high heat. Cook fish 3–4 minutes per side until flaky.
- Break fish into chunks.
- Warm tortillas in a dry skillet or directly over a gas flame.
- Assemble tacos: tortilla, fish, cabbage slaw, pickled onion, cotija, and a generous drizzle of avocado crema.
- Serve with extra lime wedges.
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