The sturdy fish built for the grill: mahi-mahi's meaty flakes charred over flame, folded into tortillas with jicama slaw and lime crema.
What you need
Ingredients
Servings
3
500 g
🐟 Mahi-Mahi ›
fillets
1 tbsp
🌶️ Chili Powder ›
1 tsp
🟤 Cumin ›
2 tbsp
🫒 Avocado Oil ›
6
🫓 Corn Tortillas ›
150 g
🥛 Sour Cream ›
+ lime = crema
2
🍋 Lime ›
1 handful
🌿 Cilantro ›
1/4
🧅 Red Onion ›
Add all to shopping list
Mise en place
Before you start
15m
Prep
8m
Cook
23m
Total
3
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Mahi-Mahi — fillets
Sour Cream — + lime = crema
3 steps
Method
1
Rub the fillets with chili powder, cumin, salt, and oil. Grill over medium-high, 3–4 minutes a side, until char-marked and flaking in big meaty petals — mahi holds together where flakier fish falls through the grates.
Learn the technique ›
2
Char the tortillas; whisk crema with lime.
3
Chunk the fish into tortillas with crema, onion, cilantro, and lime — jicama slaw from this collection on top is the complete edition.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.