1½ lbs (675 g) Mahi Mahi fillets, 4 pieces (about 2-inch thick)

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

½ tsp garlic powder

½ tsp dried oregano

1 tsp kosher salt

½ tsp ground black pepper

8–10 small white corn or flour tortillas

For the Sauce:

½ cup sour cream

¼ cup mayonnaise

2 tbsp lime juice

1 small garlic clove, minced

1 chipotle pepper in adobo sauce, finely chopped

½ tsp kosher salt

For the Slaw:

8 oz slaw mix

¼ cup fresh cilantro, chopped

1 small jalapeño, deseeded and finely chopped

1 avocado, peeled and diced

⅓ cup mayonnaise

1 small garlic clove, minced

2 tbsp lime juice

Salt and pepper, to taste

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In a bowl, combine olive oil, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Coat the Mahi Mahi fillets evenly and let marinate for 15–20 minutes.
Prepare the sauce by whisking sour cream, mayonnaise, lime juice, garlic, chipotle pepper, and salt until smooth. Chill in the refrigerator.
For the slaw, mix slaw mix, cilantro, jalapeño, avocado, mayonnaise, garlic, and lime juice in a bowl. Season with salt and pepper, toss well, and refrigerate until ready to use.
Preheat a grill pan or outdoor grill over medium-high heat. Grill the Mahi Mahi fillets for 3–4 minutes per side until cooked through and lightly charred. Let rest for a few minutes, then flake into chunks.
Warm the tortillas on the grill for about 30 seconds per side until soft and slightly charred.
Assemble the tacos by layering grilled fish, slaw, and chipotle sauce in each tortilla. Finish with a squeeze of lime juice before serving.

Add grilled bell peppers or corn for extra flavor and texture.

Use lettuce wraps for a lighter, low-carb option.

Swap the chipotle sauce for avocado crema or mango salsa for a fresh twist.

Use Greek yogurt instead of sour cream for a healthier sauce.

To make it spicier, add more chipotle or a dash of hot sauce.