Ingredients for the chipotle lime yogurt dressing:
3/4cupGreek yogurt
1/4cupmayonnaise
1chipotle chile pepper in adobo sauce
1tablespoonfreshly squeezed lime juice
1tablespoonolive oil
2clovesgarlic, chopped
2tablespoonschopped cilantro
1/2teaspoonground cumin
1/4teaspoonground allspice
Pinchcayenne
Salt
Ingredients for the fish tacos:
4 6-ounceMahi Mahi filets or other firm white fish
4cupsshredded red cabbage
1/2cupchopped cilantro
1/4small red onion, finely diced (about 2 tablespoons)
1/4cupchipotle lime yogurt dressing
1tablespoonfreshly squeezed lime juice
1/4teaspoonground cumin
Salt
2tablespoonsunsalted butter
8flour tortillas or corn tortillas
1avocado, peeled, pitted, and diced, for serving
Cilantro, for serving
Salsa, for serving
Lime slices, for serving
Instructions
To make the chipotle lime yogurt dressing, place into a blender or food processor the yogurt, mayonnaise, chipotle chile, lime juice, olive oil, garlic, cilantro, cumin, allspice, and cayenne. Blend until smooth, scraping the sides down if necessary. Taste and adjust seasonings and add salt. You should have about 1 cup.
For the tacos, place the fish in a food-safe, non-reactive container, and pour 1/4 cup of the dressing over the fish and toss to coat. Cover the fish, and let it marinate in the refrigerator from 30 minutes to 1 hour. (I wouldn’t go longer than that as the lime juice may begin to cook the fish.)
Meanwhile, toss the cabbage with the cilantro, onion, lime dressing, lime juice, and cumin. Taste and adjust seasonings and add salt.
To cook the fish, remove it from the marinade and lightly sprinkle the filets with salt. Heat a large skillet on high, and when hot, add the butter. Once the butter has melted, add the filets to the skillet and turn the heat down to medium. Cook the fish for 2 minutes and then gently flip it over. (If the fish doesn’t release easily from the skillet, let it cook for a few more seconds until you can move it.) Continue to cook on the other side for 2 more minutes or until the fish begins to flake.
Remove the fish from the skillet and cover to keep warm. Heat up the tortillas and then either cut or flake the fish and evenly divide it between the 8 tortillas. Top the tacos with the cabbage slaw, avocado, and cilantro, and serve with salsa, limes, and the remaining chipotle lime dressing on the side.