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Mahi-Mahi Tacos with Creamy Chipotle Sauce

For the fish
1 lb. mahi, cut into 1 1/2-inch cubes
4 TBSP. olive oil, divided
Juice of 1 lime
1 TBSP. chili powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. black pepper
Corn tortillas
Shredded cabbage

1 cup mayonnaise
Juice of 1/2 lime
2 TSP. honey
1 chipotle pepper from a can of chipotle in adobo, or 2 if you like it spicy
1 garlic clove

In a medium bowl, combine fish, 2 TBSP. olive oil, lime juice, chili powder, salt, garlic powder and pepper.
Let stand 15 minutes.

In a food processor, combine all the ingredients and process until fully blended.
Transfer to a squeeze bottle.
Heat remaining 2 TBSP. olive oil in a nonstick skillet over medium-high heat.
Add fish and any marinade from the bowl.
Cook fish about 4-5 minutes, stirring once or twice to ensure the fish is fully cooked through on each side.
Place corn tortillas between 2 damp paper towels and microwave for 30 seconds.
Place fish on top of tortillas, topping with salsa, cabbage and drizzle with chipotle sauce.

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