Fish Tacos with Chunky Guacamole and Chipotle Syrup

Fish Tacos with Chunky Guacamole and Chipotle Syrup
Servings: 2 to 4 Start to Finish 35 mins


Chipotle Syrup
  • 3 tablespoons agave nectar
  • 2 teaspoons lime juice
  • 1 teaspoon chipotle chile powder
  • 1/4 cup pineapple juice
Chunky Guacamole
  • 2 avocados
  • 2 tablespoons fresh lime juice
  • 2 tablespoons diced fresh tomatoes
  • 1 tablespoon minced jalapeno
  • 1 tablespoon red onion
  • 2 teaspoons chopped fresh cilantro
  • 1/2 teaspoon kosher salt
Other Ingredients
  • Vegetable oil, for greasiing
  • 1 pound mahi-mahi fillet, cut into 4 pieces
  • Kosher salt
  • 4 (6-inch) corn tortillas
  • 1/2 cup shredded cabbage
  • 1/4 cup grated Cotija cheese

Make It

1. To make chipotle syrup, in a small saucepan over medium heat, combine the ingredients and bring to a boil. Cook until it becomes a thin glaze, about 5 minutes. Set in the fridge to chill.

2. To make guacamole, cut avocados in half lengthwise. Remove pit and, with a spoon, scrape flesh into a small bowl. Add remaining guacamole ingredients and mix together with a fork, lightly smashing avocados. Set aside.

3. Preheat an outdoor grill or grill pan over high heat. Using tongs, dip folded paper towels into vegetable oil and rub over grill. Season fish with salt; cook on both sides until cooked through, 5 to 7 minutes total.

4. To serve, lightly toast the tortillas on grill or pan. Layer tortillas with cabbage, guacamole, and fish. Sprinkle with cheese, and drizzle chipotle syrup over the tacos.