Adobo rubbed mahi mahi tacos with tajin avocadoes and yogurt cabbage slaw
Course Main Course
Prep Time 30 minutesminutes
Cook Time 5 minutesminutes
Servings 12(click to scale)
Calories 406kcal
Ingredients
1 1/2cupfresh carrotsjulienned
2Tbspcilantrochopped
1 1/2 tsplime juice
1/4cupolive oil
1 1/2cupcanned chipotle peppers in adobo sauce
1/8tspground black pepper
1/8tspkosher salt
12eachcorn tortilla
1 1/2tspwhite wine vinegar
12each lime wedges
1 1/2poundfresh mahi mahi
1 1/2cupred cabbageshredded
1each avocadodiced
1/4cupplain Greek yogurt
1TbspTajin seasoning
Instructions
Lightly coat the diced avocado with tajin.
In a small bowl add the yogurt, vinegar, cilantro, salt, pepper, and lime juice and mix until thoroughly combined. In a medium size bowl add the cabbage and carrots. Top with the slaw dressing and mix until evenly coated.
Puree peppers in adobo sauce. Then, cut the Mahi Mahi into 2.5 oz fillets and fully coat with adobo puree. Heat oil on the flat top and sear off the Mahi Mahi for 2 to 3 minutes, flipping halfway through using a fish spatula, or until it reaches 145℉.
Warm tortillas on the grill for 2 to 3 minutes. Serve mahi mahi in warmed tortilla topped with 1/4 cup red cabbage slaw, 1 Tbsp Tajin avocado, and 1 lime.