Tacos de mahi-mahi: crujientes, sabrosos y perfectos para cenar entre semana

Ingredientes

• 1.5 lbs mahi mahi fillets, skinless
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 cups shredded cabbage
• 1/2 cup chopped fresh cilantro
• 1/4 cup thinly sliced red onion
• 1 jalapeño, finely minced (optional)
• 3 tbsp fresh lime juice
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup mayonnaise
• 1-2 canned chipotle peppers in adobo sauce, minced
• 1 tbsp adobo sauce (from the can)
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• A pinch of salt
• 8-12 small corn or flour tortillas
• Lime wedges, for serving
• Crumbled cotija cheese (optional)
• Sliced avocado (optional)

Preparación

1. 1

   Prepare the Slaw: In a medium bowl, combine cabbage, cilantro, red onion, and jalapeño. In a small bowl, whisk together 3 tbsp lime juice, olive oil, and 1/4 tsp salt. Pour dressing over cabbage, toss well, and refrigerate.

2. 2

   Make the Chipotle Sauce: In a small bowl, whisk together sour cream, mayonnaise, minced chipotle peppers, adobo sauce, 1 tbsp lime juice, garlic powder, and a pinch of salt until smooth. Refrigerate.

3. 3

   Prepare the Mahi Mahi: Pat fillets completely dry. In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, 1/2 tsp salt, and black pepper. Season fish on all sides.

4. 4

   Cook the Fish: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place seasoned fillets in the pan and cook for 3-4 minutes per side, until a crust forms and fish flakes easily (135-140°F internal temp).

5. 5

   Rest and Flake the Fish: Transfer cooked mahi mahi to a cutting board and rest for 2-3 minutes. Gently flake into large chunks with two forks.

6. 6

   Warm the Tortillas: Warm tortillas over a gas flame or in the microwave until soft and pliable.

7. 7

   Assemble the Tacos: Layer the flaked fish, zesty slaw, and chipotle sauce onto each warm tortilla. Garnish with cotija cheese, avocado, and serve with lime wedges.