In a large mixing bowl, combine olive oil, ground cumin, smoked paprika, garlic powder, dried oregano, kosher salt, and ground black pepper. Whisk together until well blended, creating a flavorful marinade that will soak into the Mahi Mahi.
Take the Mahi Mahi fillets and coat them evenly with the marinade. Ensure each piece is fully covered for maximum flavor. Let them marinate for 15 to 20 minutes to absorb the spices.
While the fish marinates, prepare the sauce. In a small bowl, mix together sour cream, mayonnaise, lime juice, minced garlic, chipotle pepper, and a pinch of kosher salt. Stir until the mixture is smooth and well combined, then set aside.
Next, in a large bowl, combine the slaw mix, chopped cilantro, jalapeño, diced avocado, additional mayonnaise, minced garlic, and lime juice. Season with salt and pepper to taste, then gently toss to mix everything together.
Heat a grill pan over medium-high heat. Once hot, place the marinated Mahi Mahi fillets on the pan. Grill them for about 3 to 4 minutes on each side, or until they are cooked through, firm, and have beautiful grill marks. You’ll know they’re done when they flake apart easily with a fork.
After grilling, remove the fish from the pan and let it cool slightly. Once cooled, break the fillets into smaller pieces, making them easier to serve in the tortillas.
Warm the corn tortillas on the grill for about 30 seconds on each side, until they are slightly charred and flexible. This adds a nice touch and enhances their flavor.
Assemble the tacos by placing a generous scoop of the grilled Mahi Mahi onto each tortilla. Top with the fresh slaw mix, and drizzle with the prepared sauce.
Serve your Mahi Mahi Fish Tacos immediately with lime wedges on the side for extra zest. Enjoy the burst of flavors in every bite!
