These Mahi Mahi tacos are grilled to perfection and then topped with spicy chipotle lime crema slaw and mango-chipotle salsa. They are the perfect recipe for your flat top griddle like a Blackstone or Cooking Steel.
In a small bowl combine the ingredients for the Chipotle Lime Crema Slaw. Mix to combine and cover and refrigerate until needed.
Finely dice the cherry or Peppadew peppers and the chipotle pepper. Quarter the grape tomatoes. Finely chop the cilantro.
Combine the salsa ingredients in a bowl and mix to combine. Cover and refrigerate until needed. Salsa can be made a day or 2 ahead of time for better flavor.
Combine the fish seasoning spices in a small bowl and mix to combine.
Cut the Mahi Mahi fillets into chunks and season generously with the spice mix.
Heat your griddle or flat top, over medium heat. Make sure it is well oiled.
If desired, warm or grill your tortillas on the griddle.
Fry the Mahi Mahi for about 3-4 minutes per side, or until cooked through. Mahi mahi is dine when it reaches an internal temperature of 137 degrees.
Serve the mahi mahi in the warm tortillas along with the salsa and slaw.