Photography by Konrad Odhiambo

MAKES 6 TACOS

INGREDIENTS

For the Mahi-Mahi Marinade

1 lb of fresh mahi-mahi filets 

2 tbsp olive oil 

1 tsp salt

½ tsp ground black pepper

½ tsp ancho pepper powder

½ tsp garlic powder

½ tsp paprika

¼ tsp ground cumin

¼ tsp ground coriander

1 tsp chipotle powder

For the Mango Salsa

1 cup diced mango (fresh or frozen, thawed)

1 poblano chili, diced

1/4 white onion, diced 

1 jalapeno, diced (ribbed & seeded)

1 tbsp fresh-squeezed lime juice

½ tbsp agave syrup 

1 tbsp fresh cilantro, finely chopped 

For the Avocado Crema

1 avocado

¼ cup sour cream

¼ cup mayonnaise

1½ tbsp lime juice

½ cup cilantro 

Salt & pepper to taste

For the Tacos

½ cup red cabbage, thinly sliced

Corn or flour tortillas, grilled or warmed (La Banderita brand recommended)

Lime wedges for garnish

INSTRUCTIONS

Mahi-mahi

• Mix all marinade ingredients in a bowl and rub onto the mahi-mahi. Marinate for 30 minutes to one hour. 

• Heat grill to high then reduce one side only to low heat.

• Place mahi-mahi filets on the side with low heat (cooking over indirect heat will prevent burning but still create grill marks).

• Grill for 4–6 minutes per side (mahi-mahi should be cooked to 145^o).

• Remove from heat and let stand for 3 minutes before slicing for your tacos

Mango Salsa

• Combine ingredients and salt to taste. Refrigerate until ready to serve.

Avocado Crema

• Place all ingredients in a food processor and blend until smooth. The consistency should be similar to a creamy dressing; if too thick, gradually add more lime juice or olive oil to reach desired consistency.

Taco Assembly

• Starting with your grilled or warmed tortillas, layer your tacos as follows: cabbage, mahi-mahi, mango salsa, avocado crema, and fresh cilantro, if desired.

• Serve with fresh lime wedges.