Ingredients

• 2 pounds mahi-mahi filets
• 1 teaspoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of salt
• ½ teaspoon of ground cumin
• ½ teaspoon of dry cilantro
• ½ teaspoon of cracked pepper
• ¾ cup of plain greek yogurt
• 1 chipotle pepper
• ¼ teaspoon smoked paprika
• ¼ teaspoon of salt
• Juice of one lime
• 3 cups of thinly sliced purple cabbage
• 1 lime cut into wedges
• ½ cup of fresh cilantro
• 2-3 avocados, sliced
• 16-20 corn tortillas

Directions

1. In a small bowl add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, ground cumin, dry cilantro, and ½ teaspoon of cracked pepper. Stir to mix.
2. Pat Mahi-Mahi dry, cut into 1 ½-inch strips and rub spice mixture onto all sides of the fish. Set aside.
3. To make the Crema: In a food processor, add greek yogurt and next 5 ingredients through the lime juice. Set aside.
4. Heat grill to medium high heat. Spray grill grates with cooking spray or rub down with olive oil.
5. Add fish to grill and grill for 2-3 minutes per side, don’t flip them until they are ready — not sticking to the grill.
6. Remove from grill and cover to keep warm.
7. Add tortillas to grill and grill 1 minute per side to warm up and remove.
8. To assemble tacos, add one strip of grilled fish to corn tortilla, top with thinly sliced purple cabbage, sliced avocado and a drizzle of chipotle lime crema.
9. Optional garnish: fresh lime wedges to squeeze on top and fresh cilantro.

Notes