Best for: A lighter Baja taco with charred fish and crunchy slaw.
Baja fish tacos are famous for beer-battered, fried fish — this Mexican-inspired grilled version keeps the spirit (chipotle crema, crunchy cabbage, warm corn tortillas) with firm mahi mahi kissed by the flame instead. All the brightness, none of the frying.
Grill: Direct medium-high heat; 450°F. Equipment: Grill, grill basket or sturdy spatula, bowls, thermometer.
Ingredients
Rest: 5 minutes. Total: 40 minutes.
Fish
- 1 1/2 lb mahi mahi fillets, about 1 inch thick
- 1 tablespoon neutral oil
- 1 teaspoon ancho chile powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon fine table salt
Chipotle crema
- 1/2 cup Mexican crema or sour cream
- 1/4 cup mayonnaise
- 1 chipotle chile in adobo, minced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine table salt
Slaw and serving
- 3 cups finely shredded green cabbage
- 1 tablespoon fresh lime juice
- 1/4 teaspoon fine table salt
- 12 corn tortillas
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Stir together the crema, mayonnaise, chipotle, lime juice, and salt; refrigerate. Toss the cabbage with the lime juice and salt and set aside.
Pat the fish dry and season with the oil, ancho powder, garlic powder, cumin, and salt.
Grill the fish for 4–5 minutes per side, until it reaches 145°F, flakes easily, and has charred edges.
Rest the fish for 5 minutes, then break it into large chunks.
Warm the tortillas on the grill for about 30 seconds per side and keep them wrapped in a clean towel.
Build the tacos with fish, slaw, and a drizzle of chipotle crema; scatter with cilantro and serve with lime wedges.
Grilling tip: Oil the fish, not the grate — well-oiled fish releases cleanly once the crust sets.
