Mexican · Baja · main

Grilled Mahi Mahi Tacos with Chipotle Crema

Grilled Mahi Mahi Tacos with Chipotle Crema reads citrus 6.0, richness 5.0 and salinity 4.2 on Palate's 0–10 flavor X-ray — a Mexican · Baja main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 1.6 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Citrus 6.0 · Richness 5.0 · Salinity 4.2 · Sourness 3.8 · Herbaceous 3.6 · Umami 3.6 · Marine & Briny 2.8 · Heat 2.1 · Warm Spice 1.8 · Earthy 1.7 · Sweetness 1.4 · Bitterness 1.3 · Floral 0.9 · Nutty 0.8 · Fruity 0.6

What's in it (12)

• mahimahi fillets — 680 g
• olive oil — 41 g
• lime zest — 130 g
• chili powder — 10 g
• cumin — 5 g
• salt — 6 g
• shredded red cabbage — 946 g
• mayonnaise — 54 g
• caper sauce — 15 g
• corn tortillas — 800 g
• cilantro leaves — 30 g
• avocado — 150 g

Time & effort: about 46 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 184.4 kcal, 6.7 g protein, 5.6 g fat, 28.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a shallow dish, combine 2 tablespoons of the olive oil, the zest and juice of 1 lime, the chili powder, cumin, and 3/4 teaspoon of the salt. Add the mahi mahi, turn to coat, and marinate at room temperature 15 to 20 minutes — fish is delicate, so don't go longer or the lime will start to cook it.
2. Meanwhile, toss the cabbage with the juice of the remaining lime and the remaining 1/2 teaspoon salt in a large bowl. Let it sit, tossing once or twice, 15 minutes, until the cabbage softens and turns bright pink at the edges.
3. Whisk the mayonnaise, adobo sauce, and 1 tablespoon water together in a small bowl until smooth and pourable; set the chipotle crema aside.
4. Heat a grill or grill pan to medium-high, about 450°F, and brush the grates with the remaining 1 tablespoon olive oil.
5. Lift the mahi mahi from the marinade, letting the excess drip off, and grill until the underside is opaque with clean char lines, 3 to 4 minutes; flip and grill the second side until the fish flakes easily with a fork and reaches 145°F, 3 to 4 minutes more.
6. Transfer the fish to a plate, tent loosely with foil, and rest 3 minutes to let the juices settle.
7. Flake the fish into large 1-inch pieces with a fork, discarding any skin.
8. Warm the tortillas directly on the grill grates until pliable and lightly toasted, 15 to 20 seconds per side; stack them in a clean kitchen towel to stay warm.
9. Toss the slaw with half the cilantro, then fill the warm tortillas with the flaked fish, slaw, a drizzle of chipotle crema, avocado slices, and the remaining cilantro. Serve right away.

Dishes with a similar flavor shape

• Legim (Pureed Vegetable Stew with Beef and Salt Cod) — Haitian
• Sheet-Pan Fish Tacos with Crunchy Slaw — Mexican · Baja
• Peruvian Crab Causa — Peruvian
• Pulpo al Olivo — Peruvian
• Classic Crab Cakes with Remoulade — American

Keep reading: what citrus, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.