Mahi Mahi Tacos with radicchio, avacado & chipotle crema

Grilled Mahi Mahi Fish Tacos With Spicy Chipotle Crema

Try adding a little festive brightness to your table situation with these grilled fish tacos.  Topped with shredded radicchio, avocado and a spicy chipotle crema sauce, these flavors are so bold yet the dish is so light.  If you don’t find Mahi Mahi, try substituting with Cod and give this a go for your next taco night!  

What you'll need

For the Fish Tacos:

  • 2 tablespoons Penzy’s bold taco seasoning (or your favorite taco seasoning)
  • 1 teaspoon honey
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons extra virgin olive oil
  • 1 Mahi Mahi (or another whitefish like Cod)
  • Salt and pepper, to taste
  • ½ head radicchio, thinly sliced
  • 2 teaspoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 12 small corn tortillas, warmed
  • 1 avocado, thinly sliced
  • Lime wedges for serving

For the Chipotle Crema:

  • ½ cup plain Greek yogurt
  • 1 tablespoon Adobo sauce (from a small can of chipotle peppers)
  • 1 teaspoon grated lime zest
  • 1 tablespoon freshly squeezed lime juice
  • Sea salt and freshly ground pepper

Prep + Cook

  1. In a small bowl, whisk together the taco seasoning, honey, lime juice, and olive oil.  Place the fish in a shallow dish and pour the marinade on top, turning the fish to coat.  Set aside and let marinate for 10-15 minutes.
  2. In another small bowl, whisk together the Greek yogurt, adobo sauce, lime zest, and season to taste with salt and pepper.  Place in the refrigerator until ready to serve.
  3. Next, heat a lightly oiled grill pan over medium high heat.  Season the fish with salt and pepper.  Grill the fish for 4 minutes per side, or until flaky and cooked through.  Place the fish on a platter, and squeeze with lime wedges.  Gently pull fish apart into about half-inch pieces.
  4. In a medium bowl, toss the cabbage, vinegar, and olive oil and season to taste with salt and pepper.
  5. To assemble the tacos, place some grilled fish in a corn tortilla.  Layer with avocado slices, radicchio salad, and drizzle with the spicy chipotle crema.  Serve & ENJOY!

 

*Tip~ if you can’t find canned chipotle peppers in adobo sauce, you can completely make your own adobo sauce to create the crema. Mix the following: 1 tablespoon  tomato paste, 1 tablespoon cider vinegar, 2 teaspoons chipotle powder, pinch cayenne, ½  tsp cumin, pinch oregano, pinch of salt.

Serves 4


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Author:  Jennifer Kuhar

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