Grilled Fish Tacos With Chipotle Ranch

Name: Grilled Fish Tacos With Chipotle Ranch
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (12-ounce) package frozen mahi-mahi fillets; 1 tablespoon canola oil; 1 tablespoon Caribbean barbecue seasoning; 8 flour tortillas; 1 1/2 cups shredded red or white cabbage; 2 fresh tomatoes, chopped; 1 cup shredded Monterey Jack cheese; 1/2 cup chopped green onions, white and green parts; 1/4 cup Chipotle Ranch Dressing; Sliced pickled jalapeño peppers, optional; Fresh cilantro and lime wedges, optional

Recipe GLPR0bd61d9a2b291a

Mexican

Main Course

25 min

870 cal

Servings: 4

Stovetop

Grill

SNAP eligible

Tender grilled mahi-mahi fillets seasoned with Caribbean spices, topped with cool cabbage slaw, fresh tomatoes, melted Monterey Jack cheese, and creamy chipotle ranch dressing in warm flour tortillas. Quick, fresh, and bursting with flavor.

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Ingredients

1 (12-ounce) package frozen mahi-mahi fillets

1 tablespoon canola oil

1 tablespoon Caribbean barbecue seasoning

8 flour tortillas

1 1/2 cups shredded red or white cabbage

2 fresh tomatoes, chopped

1 cup shredded Monterey Jack cheese

1/2 cup chopped green onions, white and green parts

1/4 cup Chipotle Ranch Dressing

Sliced pickled jalapeño peppers, optional

Fresh cilantro and lime wedges, optional

Directions

Preheat grill to medium-high heat (approximately 400°F). If using a grill pan, heat it on the stovetop over medium-high heat until it is hot.
Remove mahi-mahi fillets from the freezer and allow them to thaw for 5 minutes. Pat dry with paper towels.
Brush both sides of the mahi-mahi fillets with canola oil. Sprinkle the Caribbean barbecue seasoning evenly over both sides of each fillet, pressing gently to adhere.
Place the seasoned fillets on the grill or heated grill pan. Cook for 4-5 minutes on the first side, then carefully flip and cook for another 3-4 minutes until the fish reaches an internal temperature of 145°F and flakes easily with a fork.
While the fish cooks, warm the flour tortillas on the grill for about 30 seconds per side, or wrap them in a clean kitchen towel and warm in a 350°F oven for 2-3 minutes.
In a small bowl, combine the shredded cabbage, chopped tomatoes, and green onions.
Once the fish is cooked through, break or flake it into bite-sized pieces.
Assemble the tacos: place a portion of flaked fish in the center of each warm tortilla. Top with the cabbage and tomato mixture, a handful of Monterey Jack cheese, pickled jalapeño peppers if desired, and a drizzle of Chipotle Ranch Dressing. Serve with fresh cilantro and lime wedges if desired.

Comments

Grocery List Plus Editorial Staff4.25

The mahi-mahi is reliably available at any Charlotte grocery chain in the seafood section, and all other ingredients—flour tortillas, cabbage, cheese, green onion, pickled jalapeños—are standard stock. The real cost driver is the mahi-mahi itself (roughly $10–14 per pound depending on season), pushing per-serving protein cost to $8–10 before sides. The 25-minute stated time is honest if you buy pre-shredded cabbage and pre-made chipotle ranch; if you're making the dressing from scratch, add 10 minutes. These tacos finish quickly on a hot grill and won't reheat well—the tortillas soften and the fish dries further when rewarmed—so plan for same-night eating only. The dish works well for a family weeknight if you have access to a grill and don't mind the premium fish price.