Ingredients
Directions 7 steps | 30 Minutes
Measure and prep all ingredients. Preheat the grill to medium to high heat.
Prepare the avocado peach salsa. In a medium bowl, combine the corn kernels, diced red onion, cucumber, peach, avocado, kosher salt, minced garlic, ground pepper and olive oil with a spoon or spatula. Cover and refrigerate to use later. (See notes 2.)
Prepare the chipotle crema. In the jar of a blender, blend the canned chipotle, Greek yogurt, orange juice and kosher salt until combined. Cover and refrigerate to use later. (See notes 2.)
Prepare the mahi mahi. Season the mahi mahi with olive oil and Old Bay seasoning.
Grill the fish for 6 minutes on one side. Flip and grill on the other side for 3 minutes. (See notes 3.)
Remove the mahi mahi and place them on a cutting board. Slice the fish into bite-size pieces.
To serve, place a few pieces of mahi mahi on a warm tortilla. Drizzle with the chipotle crema and top with a spoonful of the avocado peach salsa. Enjoy! (See notes 4.)
Notes:
- Mahi mahi can easily be replaced with shrimp.
- The crema and salsa can be made a day in advance.
- The air fryer can be used instead of a grill. Air fry at 400°F for 8 minutes.
- Serve with a side of lemon wedges for an extra punch.
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