Red Meat Allergy Friendly Fish Tacos with Mahi-Mahi
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Learn more →Ingredients
4 servings
For the fish
- 1 ½ lb mahi-mahi fillets (or cod), cut into 2-inch chunks
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the chipotle sauce
- ½ cup mayonnaise
- 1–2 chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- 1 tsp honey
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the chipotle sauce: stir together the mayonnaise, minced chipotle peppers, 1 tbsp lime juice, and honey in a small bowl until smooth. Taste and adjust heat by adding more chipotle if desired. Refrigerate until ready to serve.
- 2
Make the slaw: combine the shredded cabbage, red onion, and cilantro in a mixing bowl. Drizzle with 2 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp salt, then toss until the cabbage is evenly coated and slightly wilted. Set aside.
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