Grilled Mahi Mahi Fish Tacos With Creamy Chipotle Sauce Recipe
If you love tacos and you love grilled fish this grilled mahi mahi fish tacos recipe (and the accompanying chipotle sauce) is for you. You can substitute any white flakey fish if you can’t find Mahi Mahi, but the texture of Mahi lends itself to the grill very well.
- 2 to 3 lb. Mahi Mahi (or other white fish)
- 3 TB Grilla AP Rub
- 8 flour or corn tortillas
- ¼ head small green or purple cabbage, shredded
- 1 medium tomato, chopped
- 2 limes cut into wedges
- ½ C mayonnaise
- 1/3 C plain Greek yogurt
- ½ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp dried dill
- 1 canned chipotle chile in adobe sauce + 1 tsp of the sauce
- salt and pepper to taste
Start by making the chipotle sauce (can be made a day ahead, if you wish). Place all the ingredients in a blender and puree until smooth. Refrigerate until ready to use. Preheat your Grilla, Kong, or Silverbac to 300 degrees. Pat your fish dry with a paper towel, dust with the rub. Place the fish on the Grilla Grill and cook for 5 to 7 minutes per side. You may need more time if your fish is thick.
Serve fish on warm tortillas with the cabbage, onion, tomato and a generous dab of the chipotle sauce with a squeeze of lime.