Mahi Mahi Fish Tacos with Citrus Slaw and Chipotle Crema by Summer Citrus from South Africa



1 pound skin on mahi mahi or salmon
1/4 cup olive oil
juice of 1 lime
1/4 cup freshly squeezed orange juice
3 cloves garlic
2 green onions
1/4 teaspoon paprika and cumin
1 teaspoon salt + pepper
corn or flour tortillas warmed

Citrus Slaw

1 grapefruit
1 navel orange
1 mango sliced or diced
1 jalapeno seeded + chopped
1/3 cup cilantro chopped
juice of 1 lime
1/2 cup red cabbage shredded
salt to taste

Chipotle Crema

4 ounces cream cheese softened
1/4 cup mayo
2 in canned chipotle chilies adobo finely chopped
2 tablespoons buttermilk
juice of 1/2 a lime
salt and pepper to taste


Add the olive oil, lime juice, orange juice, garlic, green onions, paprika, cumin, salt and pepper to a blender. Blend until chunky smooth. Place the fish in a 9×13 inch baking dish, pour the marinade over the fish. Allow the fish to sit in the marinade while you prepare the rest of the meal, at least 15 minutes. Do not let the fish sit longer than four hours in the marinade.

To make the slaw/salsa, cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Now do the same with the cara cara orange (or blood orange), but only remove the inside membrane if desired. Add the mango, jalapeno, green onions, cilantro and lime juice. Taste and season with salt.

To make the crema, mix together the cream cheese, mayo, chipotle chilies, lime juice, buttermilk and a pinch of salt and pepper in a medium bowl. Cover and place in the fridge until ready to use.

When ready to cook the fish, heat a prepared grill pan or cast iron skillet over medium high heat. Once hot, add the fish, skin side down, and sear for 3-4 minutes, brushing the fish with the marinade as it cooks. Flip and cook until your desired doneness. Remove the skin.

To serve, dice the fish into pieces. Warm the tortillas and fill with fish. Top with slaw, crema and shredded red cabbage and serve.