Ingredients:

  • 1.5 lbs Mahi-Mahi or Cod fillets
  • 2 tbsp neutral oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tbsp adobo sauce
  • 1 large lime, zested and juiced
  • 1 clove garlic, grated
  • 3 cups shredded cabbage
  • 1/2 cup fresh cilantro, chopped
  • 12 small corn tortillas
  • 1 avocado, sliced

Instructions:

  1. Combine the sour cream, mayonnaise, minced chipotles, adobo sauce, lime zest, lime juice, and grated garlic in a small food processor. Note: Pulsing ensures the garlic and peppers are evenly distributed for a consistent flavor.
  2. Refrigerate the crema for at least 15 minutes. Note: This allows the lime juice to slightly thicken the dairy and the spices to permeate the fat.
  3. Dry the 1.5 lbs of fish fillets thoroughly with paper towels. Note: Surface moisture is the enemy of a good sear; it creates steam instead of a crust.
  4. Mix the smoked paprika, cumin, garlic powder, cayenne, and sea salt in a small bowl until unified.
  5. Brush the fish with the 2 tbsp of neutral oil and apply the spice rub generously to both sides.
  6. Preheat your grill or cast iron pan to high heat until it is faintly smoking.
  7. Sear the fish for 3-4 minutes per side. Note: Don't move the fish until a dark crust forms and it releases naturally from the pan.
  8. Toss the 3 cups of shredded cabbage with the 1/2 cup of fresh cilantro in a large bowl.
  9. Warm the corn tortillas on the grill for 30 seconds per side until they are soft and charred in spots.
  10. Assemble the tacos by flaking the fish into large chunks, then layering with cabbage, avocado, and a heavy drizzle of crema.