Grilled Fish Tacos with Chipotle Slaw & Roasted Pineapple Sauce

159010096Most health experts suggest eating fish twice a week since it’s a low-cal source of protein. Consider that a 3-ounce serving contains just 93 calories but 20 grams of protein (1/3 of your required daily intake) and is rich in iron and vitamin B, too. The USDA also classifies Mahi Mahi, a firm, mild-flavored white fish, as a complete protein since it contains all the amino acids you need to survive. Don’t let this Epircurious recipe intimidate you with it’s multi-part preparation. We made the slaw and dressing ahead of time; the rest took less than a half hour. The results? Delicious – and we had leftover dressing to drizzle on shrimp quesadillas another day. 


  • 2 cups chopped peeled and cored fresh pineapple
  • 1/2 yellow bell pepper, halved lengthwise again and seeded
  • 1 fresh red jalapeno, halved lengthwise and seeded (we substituted a green jalapeno)
  • juice of 1 lime
  • 1/2 head white cabbage, thinly sliced
  • 1/2 head red cabbage, thinly sliced (we used an entire head of green cabbage, though the red adds nice color contrast)
  • 1 bunch red radishes, greens trimmed and radishes thinly sliced or minced
  • 1 bunch cilantro, stems removed for optional garnish and leaves thinly sliced or minced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 3 chipotles in adobo, minced, plus 4 Tbsp. adobo sauce
  • 1 tsp. garlic powder
  • 1 lb. Mahi Mahi fillets, skinned
  • 1 Tbsp. sweet paprika
  • dash of red pepper
  • 8 corn or flour tortillas
  • salt and freshly ground black pepper to taste


KitchenAidTo make the pineapple sauce, sear and soften the pineapple, yellow pepper and jalapeno in a grill pan over moderately high heat, turning occasionally with tongs. Transfer the pineapple, bell pepper, and jalapeno to a small blender or food processor and puree (our new favorite kitchen tool is the KitchenAid Mini Food Chopper Processor, pictured right, for easy handling and quick dishwasher friendly cleanup). Season the sauce with salt and freshly ground black pepper and keep at room temperature. 

In a large bowl, toss together the sliced cabbages, radishes, and cilantro. In a separate bowl, whisk together the dressing ingredients (mayo, sour cream, chipotles, adobo sauce, garlic powder) and season with salt and pepper to taste.

Prepare a grill for moderately high heat. Cut the fish crosswise into 1-inch wide strips. In a small bowl whisk together paprika and cayenne and sprinkle it evenly over the strips. Season the strips well with salt and freshly ground black pepper. Divide the tortillas into 2 stacks and wrap each stack in foil. Warm the tortillas on the grill, turning once or twice, until heated through, about 3 minutes. Remove the tortilla packets from the grill and keep warm in a kitchen towel. Oil the grill rack (Pam or olive oil). Grill the fish, covered, turning once, until opaque and just cooked through, about 6 minutes total. Transfer the fish to a platter and keep it warm and covered.

To assemble the tacos, drizzle the dressing over the slaw and toss it well. (Use dressing sparingly; the recipe makes a large volume and you don’t want to overwhelm the slaw mixture.) Divide the fish among the warm tortillas and top it with the slaw. Garnish the tacos with cilantro sprigs (optional) and serve them with pineapple sauce on the side. This is now a family favorite!



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