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Flaky, seasoned mahi-mahi tucked into warm corn tortillas with a crunchy slaw and a zesty chipotle cream sauce. A taste of California sunshine, this fresh and vibrant meal is perfect for a quick weeknight dinner.
For 4 servings
Prepare the Crunchy Slaw
Make the Chipotle Crema
Season and Cook the Mahi-Mahi
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Flaky, seasoned mahi-mahi tucked into warm corn tortillas with a crunchy slaw and a zesty chipotle cream sauce. A taste of California sunshine, this fresh and vibrant meal is perfect for a quick weeknight dinner.
This california recipe takes 30 minutes to prepare and yields 4 servings. At 586.86 calories per serving with 40.26g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Warm the Tortillas
Assemble and Serve
This recipe works wonderfully with other firm white fish like cod, halibut, or tilapia. You can also use shrimp.
For a sweeter, tropical twist, add 1/2 cup of finely diced mango or pineapple to the cabbage slaw.
If you prefer less heat, make an avocado-lime crema instead. Blend 1/2 cup sour cream, 1/2 avocado, 2 tablespoons lime juice, and a pinch of salt until smooth.
Instead of pan-searing, grill the mahi-mahi on a preheated, oiled grill for 3-4 minutes per side for a delicious smoky flavor.
Mahi-mahi is packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
This fish is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation, lowering blood pressure, and improving cholesterol levels.
The cabbage slaw, avocado, and cilantro provide a significant amount of dietary fiber, Vitamin C, and Vitamin K, which support digestive health, boost the immune system, and contribute to overall wellness.
Each serving of two tacos contains approximately 450-550 calories, depending on the exact size of the fillets and the amount of crema and avocado used.
Yes, they are a very healthy meal. Mahi-mahi is a great source of lean protein and omega-3 fatty acids. The dish is also packed with fresh vegetables from the slaw and healthy fats from the avocado and olive oil.
Absolutely. Any firm white fish like cod, halibut, snapper, or tilapia would be a great substitute. Shrimp also works very well.
To reduce the heat, use only one chipotle pepper in the crema and omit the adobo sauce. You can also add a little more sour cream to balance the spice.
Yes, both the slaw and the chipotle crema can be made up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. This makes for a very quick meal assembly.
Besides the slaw and crema, other great toppings include pickled red onions, cotija cheese, fresh jalapeño slices, pico de gallo, or a fresh mango salsa.